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A LITTLE 
CANDY BCDK 

for a 

LITTLE GIRL 



AMY L. WATERMAN 




Pass Ttnq i 

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(k)pyiigIit]N?_ . 



CBPXKIGHT DEPOSrE 



A LITTLE CANDY BOOK 
FOR A LITTLE GIRL 



n 



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THE PAGE COMPANY 
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uaov 

fl 



^m. 





AfcM-vTty c>e^' 





LITTLE CANDY 
BOOK FOR A 
LITTLE GIRL 

BY 

AMY L. WATERMAN 



With a frontispiece in full color by 
HARRIET O'BRIEN 




BOSTON * THE PAGE 
COMPANY ? MDCCCCXVIII 






Copyright, igi8 
By The Page Company 

All rights reserved 



First Impression, May, 1918 



THE COLONIAL PRESS 
C H, SIMONDS CO., BOSTON, U. S. A, 



JUN 19 1918 
©CI. A 4 97 8 2 -i 



TO 



PREFACE 



The publishers wish to call the attention of 
the little candy maker to the Appendix in this 
book. 

The United States Food Administration, while 
it does not object to a moderate use of sugar in 
candy making, strongly advises that it be used 
sparingly in order that our soldiers and allies 
may be provided with this energy-giving food 
that they require. 

Accordingly, a number of recipes requiring 
a small quantity of sugar, or eliminating it en- 
tirely, have been prepared under the direction 
of this able Administration, and the publishers, 
glad to co-operate in every way, take pleasure in 
incorporating these recipes and suggestions as 
an Appendix. 

It should be noted, however, that the author 
has furnished, throughout the book, a number of 
recipes that conform in every way to the sug- 
gestions made by the Government. 



vii 



CONTENTS 



CHAPTER 


Preface . . . . 


PAGE 

vii 


I. 


Cool Weather Candies . 


9 


II. 


Popcorn Goodies 


37 


III. 


Fudge . . . . , 


47 


IV. 


Caramels . . . . 


86 


V. 


Cream Candies — Uncooked 


92 


VI. 


Stuffed Dainties . 


99 


VII. 


Cream Candies — Cooked 


. 107 


VIII. 


Salted Nuts . 


. 124 


IX. 


Betsey's Party 


. 129 




Appendix 


. 131 




Index .... 


. 139 



A LITTLE CANDY BOOK 
FOR A LITTLE GIRL 



CHAPTER I 
COOL WEATHER CANDIES 

Betsey Bobbitt was a little girl whose real 
name was Elizabeth, but who, whenever she had 
anything to tell, came rushing to her mother and 
bobbed about so much — just couldn't keep 
still — that she earned the name Betsey Bobbitt. 

Now, the funny part about the nickname 
was that it was not always appropriate ; it only 
fitted when she came bobbing in with " Oh, 
mother ! " and back and forth she would bob, 
like — like — well, if you ever saw a restless 
tiger at the circus, or at the zoo, pace back and 
forth in his cage bobbing his head, you will 
know just how Betsey Bobbitt looked as she told 
her little story. 

Like most little girls, Betsey Bobbitt would 
often run errands for the neighbors and nearly 
always they would insist upon giving Betsey 
9 



10 A LITTLE CANDY BOOK 

Bobbitt a penny, saying : " Thank you, dear ; 
now buy yourself a stick of candy." 

Poor Betsey Bobbitt how she did wish she 
might buy the candy, because if there was any- 
thing Betsey Bobbitt hked it was candy; and 
poor, poor mother how she wished the neighbors 
would not be so kind, or rather unkind, for she 
had tried ever since Betsey Bobbitt first tasted 
candy to let her eat only those candies that were 
pure and wholesome! 

It truly was hard, because while mother had 
carefully explained that " penny candies " were 
unsafe for Httle children to eat, on account of 
the cheap, impure materials used in the making, 
as well as the bright, dangerous colors used upon 
the outside, to make them look attractive, still 
Betsey Bobbitt could not understand why other 
little girls and boys were allowed to eat them. 

Mother said she was sure the other mothers of 
little children did not realize how harmful they 
were, because if they did, they would never allow 
their little girls and boys to eat them. 

So Betsey Bobbitt tried to feel that mother 
was right about it, but she couldn't quite for- 
get those " sticks of candy." 

One afternoon in early September, Betsey 



FOR A LITTLE GIRL 11 

Bobbitt and several little schoolmates, on their 
way home from school, were very busily engaged 
in talking, and what do you think they were 
talking about? They were discussing what they 
wanted to do when they grew up. 

At first Betsey Bobbitt was very quiet; this 
was most unusual, but she listened attentively 
to the plans of all the others. Just then they 
came to a candy shop in which was displayed 
a most tempting array of candies. 

Like a flash Betsey Bobbitt made her decision, 
and when she said she wanted to be a teacher of 
" Domestic Science " the other little girls were 
so impressed that their own plans were for- 
gotten ; in fact some of them did not even know 
what " Domestic Science " meant and they were 
very eager to learn. 

So Betsey Bobbitt explained as best she 
could, what she knew about it and how she ever 
came to think of such a future; she told them 
of her mother's friend who went to college to 
learn how to become a teacher of " Domestic 
Science," which included knowing how to cook 
just everything, the best of all being the most, 
oh! most delicious candies, and that was what 
she, Betsey Bobbitt, wanted to study. 



12 A LITTLE CANDY BOOK 

The little girls were very much excited and 
looked first at the pretty candies wistfully and 
then at Betsey Bobbitt with awe as it seemed to 
them very wonderful for any one to be able to 
make such delicious candies. 

Betsey Bobbitt herself was so enthused that 
she could not wait for the others, so with another 
hasty glance at the candies and a hurried good- 
bye to her friends she left them and ran all the 
way home to tell mother about her wonderful 
plan for the future. 

Mother knew at once that something very 
special must have happened and as soon as 
Betsey could gain her breath it all came out. 

When Betsey Bobbitt finished her story she 
received the happiest surprise of her short life, 
for mother, seeing how earnest and eager her 
little girl was over her new plan, had been 
thinking rapidly, and so when all had been told 
Betsey's mother laughed merrily at her little 
daughter and said : " Why wait until you are 
old enough to go to college? Wouldn't you like 
to begin to learn now.f^ " 

Do you wonder Betsey Bobbitt nearly fell off 
her chair, or when she really understood that 
mother was to teach her to make candy, she 



FOR A LITTLE GIRL 13 

bobbed about all over the room, exclaiming: 
" Oh ! mother, may I really and truly ? " and, 
again : " Oh ! mother, I don't think I'll even 
want to look at penny candy again ! " 

This pleased mother so much that she began 
at once to look up all the simple ways of making 
candy that she herself had learned when she 
was a little girl like Betsey, as well as many 
that had been given to her or that she had cut 
from favorite magazines and cook books. 

When these recipes were all arranged, Betsey 
Bobbitt began her candy making, and a happy, 
busy winter and spring she had indeed. 

Mother did not get any special outfit, but 
just let Betsey use the things she had in the 
house and which would generally be found in 
any ordinary home, some of which were as 
follows : — 

Aluminum and agate saucepans, one, two 
and three quarts ; a double boiler ; two glass and 
one tin half-pint measuring cups (divided into 
quarters, thirds and halves) ; a set of spoons 
(measuring one tablespoon, one dessert spoon, 
one teaspoon, one half teaspoion and one fourth 
teaspoon) ; an old large steel knife that had 
become very flexible with constant use ; scales ; 



14 A LITTLE CANDY BOOK 

food-chopper ; nut-cracker ; corn-popper ; a long 
handled wooden spoon ; a small brush for butter* 
ing tins; a fine wire strainer for sifting con- 
fectioner's sugar; one large and one small egg- 
beater ; and a pair of scissors kept specially for 
kitchen use. 

Mother also wrote out the following rules 
for measuring and weighing and hung them up 
so that Betsey could find them easily. These 
Betsey found very helpful. 



Sugar, granulated, 


2 cups = 


:1 lb, 


Sugar, brown, 


2 y^ cups = 


:1 lb, 


Sugar, confectioner's, 


3 1/2 cups = 


1 lb. 


Sugar, powdered, 


2 2^ cups = 


:1 lb. 


Butter, packed solidly. 


% cups = 


:1 lb. 


Molasses, 


1 % cups = 


:1 lb, 


Corn Syrup, 


1 % cups = 


:1 lb. 



Chocolate, 16 squares = 1 lb. 

The hints for candy making that mother gave 
Betsey, and which she memorized, were as fol- 
lows : — 

First. To butter with a brush the inside of 
the saucepan from the top about two inches 
down, to prevent the candy from boiling over. 



FOR A LITTLE GIRL 15 

Second. To use fresh, cold water each time 
she tried the candy. 

Third. Any candy that is to be beaten is 
better if allowed to cool a few minutes by stand- 
ing the pan in cold water and if when beaten it 
looks like smooth thick cream before pouring 
in pans. 

Fourth. To butter the hands well when pull- 
ing candies. 

Fifth. That "soft ball," "hard ball," 
" thread," and " brittle " mean the different 
stages sugar reaches while cooking. 

When a little syrup dropped in cold water 
can be easily worked between the thumb and 
finger, it is a " soft ball ;" when it is firm and 
solid, it is a " hard ball ;" when it drops from 
the spoon into a fine thread, it is called " thread ;" 
and when it becomes so hard it will break, it is 
called " brittle." 

Sixth. Never to stir hard candies (unless 
told to do so) after ingredients are well mixed 
and have reached the point where the syrup 
" threads." 

Seventh. That uncooked foundation cream 
and fondant cream can be made into all sorts of 
candies. 



16 A LITTLE CANDY BOOK 

Eighth. That pretty, harmless colorings 
may be made from the following: different 
shades of red and pink from the juice of rasp- 
berries, strawberries, blackberries, elderberries 
and cranberries ; yellow from saffron ; and green 
from spinach and beet leaves bruised and boiled 
in a very little water. 

So Betsey followed every instruction care- 
fully and these are the candies " Betsey Bob- 
bitt " learned to make. 

Betsey chose to make the hard candies first, 
and mother told her she had chosen well as the 
cool fall and cold winter weather were much 
better for these candies as they did not become 
so sticky and hard to handle as in warm weather. 
One thing in particular mother impressed upon 
Betsey's mind was this : it would be much easier 
to have all the materials and utensils, used in 
making the candy, ready, before the cooking 
began ; and another equally important thing was 
to wash all the dishes and pans and leave every- 
thing tidy and in order when finished. 

Butter Scotch No. i 

Sugar (brown), 2^ cups 



FOR A LITTLE GIRL 17 

Butter, % cup 

Water (cold), 2 tablespoons 

When Betsey put these all in the saucepan, 
she remembered to dip her brush in melted but- 
ter and brush the pan about two inches down 
from the top so that the candy would not boil 
over, then she let the syrup boil, without stir- 
ring, until a little which she dropped from the 
spoon formed a hard ball in cold water. It was 
then ready to pour (thinly) in buttered pans 
and mark, at once, in squares. 

This was Betsey's favorite recipe for butter 
scotch although she found the following two 
recipes very nice. 

Butter Scotch No. 2 

Sugar (granulated), 1 cup 

Corn Syrup, 1 cup 

Vinegar, 1 teaspoon 

Butter, % cup 

Betsey put the sugar, com syrup, vinegar and 
butter in the saucepan, then dipping her brush 
in melted butter she brushed the top of the 
saucepan two inches down, next she stirred the 
ingredients well together before putting the 



18 A LITTLE CANDY BOOK 

saucepan on the stove, because after the syrup 
began to cook it must not be stirred. 

When it was boiling well Betsey tried a few 
drops in cold water every little while (each time 
remembering to use fresh water), and when it 
formed a hard baU she knew it was done. 

The buttered pans were all ready and into 
these Betsey poured the candy (thinly) and 
marked it at once into squares. 

Butter Scotch No. 3 

Molasses, 1 cup 

Sugar (granulated), 1 cup 

Butter, 1 tablespoon 

Flavoring (lemon), % teaspoon 

After the molasses, sugar and butter were 
put into the saucepan and the saucepan had 
been well brushed two inches down from the 
top as mother instructed, Betsey let them cook 
until the syrup reached the hard ball stage 
when a little of it was dropped in cold water. 

It was then time to add the flavoring and 
pour at once into the buttered pans, not for- 
getting to mark in squares. 

Betsey found that butter scotch was much 



FOR A LITTLE GIRL 19 

more tasty when thin, so that was why she but- 
tered more than one pan and had it only a 
quarter of an inch thick. 

Butter Taffy 

Sugar (brown), 3 cups 

Molasses, % cup 

Vinegar, ^4 <^^P 

Water (hot), ' % cup 

Butter, 2 tablespoons 

Flavoring (vanilla), 1 teaspoon 

Betsey put everything except the butter and 
vanilla into the saucepan and boiled these until 
the syrup formed a hard ball when a little was 
tried in cold water, then the butter and vanilla 
were added, and it was cooked three minutes 
more (Betsey counted up to one hundred and 
eighty) and poured into a large buttered pan. 



Lemon Cream Candy 


Sugar (granulated). 

Water, 

Cream of tartar. 

Butter, 

Flavoring (lemon), 


2 cups 

1/2 cup 

14 teaspoon 

Size of a walnut 

^ teaspoon 



20 A LITTLE CANDY BOOK 

Betsey dissolved the sugar in the water and 
let it come to the boiling point, then she added 
the cream of tartar, which she first dissolved in 
one teaspoon of hot water, and when the candy 
was nearly done she put in the piece of butter. 

When a little of the syrup dropped in cold 
water formed a hard ball it was then time to 
add the flavoring and pour in a buttered pan 
to cool. 

While the candy was coohng Betsey greased 
her finger-tips well, and when the candy was 
cool enough to handle Betsey began to pull it; 
at first she found it very awkward but mother 
showed her just how to do it and before long 
Betsey could do it very nicely. This pulling, 
as mother explained, was very quick work. 
Then when the candy was white Betsey cut it 
into small pieces with the scissors. 

Vanilla Cream Candy 

Sugar (granulated), 2 cups 

Water, % cup 

Cream of tartar, y^ teaspoon 

Butter, Size of a walnut 

Flavoring (vanilla), 1 teaspoon 



FOR A LITTLE GIRL 21 

The sugar and water were put intoi the sauce- 
pan and let come to the boihng point, then the 
cream of tartar was dissolved in one teaspoon 
of hot water and Betsey added it to the sugar 
and water. She let these cook, and just before 
they reached the hard ball stage, added the 
butter. 

When the hard ball formed, by dropping a 
little of the syrup in cold water, the vanilla was 
added and the candy was poured in a buttered 
pan to cool. 

In the meantime Betsey greased her finger- 
tips, and as soon as the candy was cool enough 
to handle she began to pull it. Betsey had to 
work quickly and as soon as the candy was white 
she cut it into small pieces. 

Peppermint Cream Candy 

Sugar (granulated), 2 cups 

^^t^^' 1/2 cup 

Cream of tartar, 1^ teaspoon 

Butter, gi2e of a walnut 

Flavoring (oil of peppermint), 4 drops 

After Betsey let the sugar and water come 
to the boiling point she added the cream of tar- 



22 A LITTLE CANDY BOOK 

tar dissolved in one teaspoon of hot water and 
continued to boil until a little of the syrup 
dropped in cold water had nearly reached the 
hard ball stage, then she added the butter. 

When it had quite reached the hard ball stage 
Betsey took it from the fire, dropped in the four 
drops of peppermint and poured the candy into 
a buttered pan to cool. 

Greasing her finger-tips just as she did for 
the lemon and vanilla cream candy, Betsey pro- 
ceeded to pull until white and then cut it in 
small pieces. 

Betsey's Orange Cream Candy 

Sugar (granulated), 2 cups 

Water, % cup 

Cream of tartar, ^4 teaspoon 

Butter, Size of a walnut 

Flavoring (orange), 1 teaspoon 

Betsey called this her own recipe, because, 
while it was made exactly like the " Lemon," 
" Vanilla," and " Peppermint Cream Candy," 
she said to mother one day, " Why can't I use 
orange flavoring and have still another 
change? " Mother told her there was no reason 



FOR A LITTLE GIRL 23 

at all why she couldn't, and that she was glad 
to see Betsey thinking out new combinations for 
herself. 

So Betsey was delighted, and once more 
mother wrote it out, for, as Betsey said, " It 
was much easier to have it right before you 
under its own name than to keep turning back 
to the recipes that had gone before." 

The sugar and water were brought to the 
boiling point, the cream of tartar was dissolved 
in one teaspoon of hot water and added; these 
she let boil until a little dropped in cold water 
was almost hard, then Betsey put in the butter. 
When it was quite hard she took it from the 
fire, added the orange flavoring and poured at 
once into the buttered pan toi cool. 

Betsey found she had time to wash her sauce- 
pan, spoon and other dishes before she needed 
to grease her fingers, and thus made the kitchen 
more tidy and attractive while she pulled the 
candy. 

Lemon Cream Taffy 

Sugar (granulated), 2 cups 

Water, 1 cup 



24 A LITTLE CANDY BOOK 

Vinegar, 14 cup 

Butter, 1 tablespoon 

Flavoring (lemon), % teaspoon 

After Betsey began to think for herself she 
acted in such an important manner that mother 
smiled to see how rapidly her little daughter 
was advancing. 

The sugar, water and vinegar were measured 
carefully into the saucepan, well mixed, then 
placed upon the stove to boil. One thing in 
particular that Betsey learned from her own 
experience was never to let any candy she was 
making boil too hard ; an even steady boil made 
the candy much nicer, and, besides, it did not 
then " spit " all over the stove and make the un- 
pleasant odor of burned sugar in the house. 

Betsey tried the candy in cold water and just 
before it formed a hard ball she added the but- 
ter; when it formed a ball that was quite hard 
she removed the saucepan from the fire, added 
the lemon flavoring and poured into the buttered 
pan. 

With fingers well greased she pulled the 
candy, as soon as it was cool enough to handle 
comfortably, until it was very white, then cut it 
into small pieces with a pair of scissors. 



i 



FOR A LITTLE GIRL 25 

Orange Cream Taffy 



Sugar (granulated). 


2 cups 


Water, 

Vinegar, 

Butter, 

Flavoring (orange). 


1 cup 

% cup 

1 tablespoon 

% teaspoon 



Betsey let the sugar, water and vinegar 
boil until a little of the syrup, dropped in cold 
water, formed a hard ball. The butter was 
added just before it was done and the orange 
flavoring as soon as it was taken from the stove. 

Pouring the candy into the buttered pan, 
Betsey let it stand until she could handle it easily, 
then with well-greased fingers she pulled the 
candy white and cut it in pieces. 



Vanilla Cream Taffy 



Sugar (granulated), 


2 cups 


Water, 


1 cup 


Vinegar, 


% cup 


Butter, 


1 tablespoon 


Flavoring (vanilla). 


1 teaspoon 



The sugar, water and vinegar were boiled 
until a little of the syrup, tried by Betsey in 



26 A LITTLE CANDY BOOK 

cold water, formed a hard ball. Just before it 
reached this stage Betsey slipped in the butter. 
As soon as it was done Betsey took it from the 
fire, added the vanilla, poured into the buttered 
pan, let it cool until she could handle it, then 
greased her fingers and pulled until it was quite 
white and cut into small pieces. 

Vinegar Candy 

Sugar (granulated), 2 cups 

Vinegar, % cup 

Water, 3/^ cup 

When the sugar, vinegar and water had 
boiled long enough so that a little of the syrup, 
dropped in cold water, formed a hard ball, it 
was poured into a buttered pan, let cool suffi- 
ciently and pulled. It was very simple, since 
Betsey did not have to stir this while cooking or 
add anything extra. 

Cream of Tartar Candy 

Sugar (granulated), 2 cups 

Water (hot), 1 cup 

Cream of tartar, 1 teaspoon 

The sugar, water and cream of tartar were 



FOR A LITTLE GIRL 27 

put in the saucepan and well stirred, then 
boiled until a little of the syrup, dropped in cold 
water, formed the usual hard ball. Betsey found 
this took about twenty minutes. Then she 
poured the candy into a buttered pan and let it 
cool so that she could handle it easily. 

With well-greased fingers she pulled the 
candy quickly, then cut into small pieces or 
short sticks with the scissors. 

Chocolate Taffy 

Sugar (granulated), 1 cup 

Com Syrup, 1 cup 

Milk, 1/2 cup 

Butter, % cup 

Chocolate, S squares 

This Betsey found to be delicious. She 
cooked all of the ingredients together, and when 
a little of the candy, dropped in cold water, was 
quite hard, she poured it into the buttered pan. 
When the candy was cool Betsey marked it into 
squares. 

Most little girls like molasses candy and 
Betsey was no exception; she thought the 
recipes that follow were the best of the kind she 
had ever tasted. 



28 A LITTLE CANDY BOOK 

Molasses Candy 

Molasses, 1 cup 

Sugar (granulated), 1 cup 

Butter, Size of an egg 

Vinegar, 1 tablespoon 

Baking soda, 1 teaspoon 

Betsey put all the above named ingredients 
except the soda into her saucepan to boil. When 
a little of the syrup, dropped in cold water, be- 
came brittle, she took the saucepan off the stove, 
and added the soda ; then she poured the candy 
into the buttered pan. 

When it was cool enough to handle Betsey 
greased her fingers and pulled the candy until 
it was a shiny golden brown, then with the 
scissors cut it into short sticks. 

Peanut Molasses Candy (not Pulled) 

Molasses, 2 cups 

Sugar (brown), 1 cup 

Butter, 3 tablespoons 

Vinegar, 1 tablespoon 

Peanuts (shelled), 1/^ cup 
After Betsey put the molasses, sugar and 

butter together in the pan she let them boil 



FOR A LITTLE GIRL 29 

until they formed a hard ball when tried in 
cold water, then she added the vinegar and con- 
tinued cooking until it became brittle. 

The buttered pan was ready with the pea- 
nuts in and the candy was poured over them. 
Before it became quite cool Betsey marked it in 
squares. 

Betsey thought pulling candy the best kind 
of fun and after she learned perfectly how not 
to get all sticky, mother allowed her to invite a 
few of her little friends to have a " pulling bee." 

This pleased Betsey and her little friends 
very much. One of the little girls said she 
knew what a " husking bee " was, for once when 
she was in the country at the time when the 
corn was full grown, all the friends and neigh- 
bors round about had been invited to' come and 
help with the husking. 

Betsey's mother told the little girl a " pulling 
bee " was the same idea exactly, for they were 
to come and help pull the candy after it was 
cooked. 

Each little girl put on one of mother's big 
aprons and carefully washed her hands, then 
Betsey read the names of the diiferent recipes 



30 A LITTLE CANDY BOOK 

out loud and mother said they might choose 
two to make. 

They chose " Betsey's Orange Cream Candy " 
on page 22 and " Molasses Candy " given on 
page 28. 

Mother stayed with them in case they needed 
her help, although Betsey took full charge. 

Betsey certainly managed well, for she kept 
each little girl busy doing her share, and when 
the candy was cooked and ready to pull the 
real fun started. 

Despite Betsey's careful teaching, mother's 
help was much needed in assisting some of the 
little girls, who just could not help getting 
all sticky. 

The afternoon passed so quickly and the 
candy was so good that the little crowd voted 
it to be the best time they had ever had. 

The following week Betsey made : 



Molasses Kisses 




Molasses, 


1 cup 


Water, 


% cup 


Sugar (granulated), 


% cup 


Honey, 


% cup 


Com Syrup, 


1 tablespoon 



FOR A LITTLE GIRL 31 

The molasses, water, sugar, honey and com 
syrup Betsey measured carefully into the sauce- 
pan, and cooked them until when tried in cold 
water the syrup formed the usual hard ball. 
Pouring the candy into the buttered pan, Betsey 
let it cool until she could handle it easily. With 
well-greased fingers she pulled the candy, then 
cut in pieces and wrapped in wax paper. 

Brown Sugar Candy (Pulled) 



Sugar (brown). 


1 cup 


Com Syrup, 


1 cup 


Butter, 


S tablespoons 


Lemon juice, 


1 tablespoon 



Betsey put the sugar, corn symp and butter 
in the saucepan and let them boil without stir- 
ring until a little of the syrup, dropped in cold 
water, became brittle. Taking the saucepan 
from the fire, she added the lemon juice and 
poured the candy into a buttered pan, greased 
her fingers well, and pulled when sufficiently cool. 
Then with the scissors she cut in small pieces. 

Once when Betsey's mother was a young girl 
she visited a large farm in northern Vermont 
and it was there she had her first butternuts. 



32 A LITTLE CANDY BOOK 

Betsey thought the recipes for butternut 
candy that follow were the best ever. 

Lemon Butternut Candy 

Sugar (granulated), 2 cups 

Water, % ^^P 

Butternut meats (broken), 1 cup 

Flavoring (lemon), 1 teaspoon 

After Betsey boiled the sugar and water 
without stirring until thick enough to spin a 
fine thread, she added the flavoring, placed her 
pan in cold water, and then stirred it very 
quickly until it was white, added the nuts, and 
poured into a buttered pan. 

When it was cold she cut the candy into small 
squares. 

Orange Butternut Candy 

Sugar (granulated), 2 cups 

Water, ^ cup 

Butternut meats (broken), 1 cup 

Orange juice, 1 tablespoon 

Putting the sugar and water in the saucepan, 
Betsey let them boil without stirring until it 
would spin a fine thread from the tip of the 



FOR A LITTLE GIRL 33 

spoon. The orange juice was added, and the 
pan placed in cold water and stirred very 
quickly until it was white. Now Betsey added 
the nuts and poured into a buttered pan, and 
when cold she cut the candy into small squares. 

Vanilla Butternut Candy 

Sugar (granulated), 2 cups 

Water, % cup 

Butternut meats (broken), 1 cup 

Flavoring (vanilla), 1 teaspoon 

Like the " Lemon " and " Orange Butternut 
Candy," Betsey put the sugar and water on to 
boil without stirring. When a fine thread spun 
itself from the tip of the spoon she removed the 
saucepan from the fire, added the vanilla flavor- 
ing and stood it in cold water. 

Stirring the candy very quickly until it was 
white, Betsey then added the nuts and poured it 
into a buttered pan. When it was cold she cut 
the candy into small squares. 

Another candy that Betsey was very fond of 
was peanut brittle, and she was eager to make 
some of her own. 

Mother told her it was very easy to make if 



34 A LITTLE CANDY BOOK 

you were only careful not to let the sugar bum 
and worked quickly, so one day Betsey made this 

Peanut Brittle 

Sugar (granulated), 2 cups 

Peanuts (shelled), 1 cup 

For this Betsey had to have a slow fire. 
Mother told her to put the sugar into the iron 
frying-pan, and explained how it would first 
lump, then gradually melt, and that when it was 
a clear pale coffee color it was ready to pour 
quickly over the nuts. 

Betsey had put the peanuts in a buttered pan 
on the back of the range so as to be ready the 
minute the sugar was properly melted. 

Here is another candy with peanuts that 
Betsey liked. 



Peanut 


Candy 




Sugar (brown), 

Com Syrup, 

Water, 

Butter, 

Peanuts (shelled). 




2 ^ cups 

1 cup 

1 cup 

4 tablespoons 

1 1/^ cups 



The sugar, syrup and water Betsey boiled 



FOR A LITTLE GIRL 35 

until it was crisp or brittle when tried in cold 
water. Just before taking from the fire she 
added the butter and nuts, then poured into 
buttered pans. 
Betsey also made 

Plain Peppermints 

Sugar (granulated), 2 cups 

Milk, % cup 

Cream of tartar, A pinch 

Oil of peppermint, 4 drops 

After the sugar, milk and cream of tartar 
were put in the saucepan Betsey set it on the 
back of the range until it looked clear and 
watery. Then she brought it forward and when 
the boiling point was reached, let it boil one 
minute, or while she counted sixty. Taking it 
from the fire, she added the oil of peppermint 
drops and beat until the candy was creamy, then 
quickly dropped from tip of spoon on waxed 
paper. 

Sometimes this hardened before Betsey could 
get it all dropped, but putting the saucepan 
back on the stove, it would melt and she could 
finish the dropping. 



36 A LITTLE CANDY BOOK 

Cocoanut Drops 

Sugar (granulated), S cups 

Water, % cup 

Cocoanut (prepared), 1 cup 

Betsey cooked the sugar and water until it 
formed a hard ball when tried in cold water, 
removed from fire, added the cocoanut and beat 
to a cream. Like the peppermints, she dropped 
quickly on waxed paper. 



FOR A LITTLE GIRL 37 



CHAPTER II 
POPCORN GOODIES 

Betsey was glad when mother decided on 
" Popcorn Goodies," for she found it such splen- 
did fun popping the corn. 

How Betsey loved to watch the kernels burst 
into the pretty white snowflakes ! 

Her first attempt was just plain hot buttered 
popcorn. 

Mother was busily explaining this recipe to 
Betsey when Dorothy, Betsey's dearest friend, 
came over to spend the afternoon. Mother in- 
vited the little guest to share the fun of popping 
the com, and on observing how well the little 
girls worked together then and there gave 
Dorothy a standing invitation to join in the 
candy-making whenever she could find the time, 
and, you may be sure, the invitation was eagerly 
accepted. 



38 A LITTLE CANDY BOOK 

Hot Buttered Corn 

Corn (not popped), % cup 

Butter, % cup 

Salt. 

Mother saw that the fire was just right, not 
too hot nor too' cold. 

She told Betsey that if it was too hot the 
kernels of com did not heat evenly and you 
were apt to burn them; so Betsey followed 
every instruction, and as the corn popped so 
also did Betsey's eyes pop with excitement to 
see the little kernels turn inside out. 

The half-cup of corn she found made about 
six cups of popped corn. 

Betsey's mother was very particular about 
having her use only the com that popped per- 
fectly ; the imperfect corn was thrown away. 

While Betsey was popping the corn, the but- 
ter had been standing in a large bowl in the 
warm kitchen, so that it was soft and creamy 
(mother said it was not so nice if you let the 
butter melt to oil), and while the corn was still 
warm, Betsey added it to the creamy butter, 
stirring all the time, then with the salt shaker 
she shook the fine salt through the corn. 



FOR A LITTLE GIRL 39 

This buttered corn was so good it was quickly 
eaten, so Betsey often made double quantity, 
and many a cold winter's day she and her dearest 
friend popped corn. Sometimes Betsey made 



Brown Sugar Popcorn Candy 

Sugar (brown), 2 cups 

Water, 6 tablespoons 

Butter, 2 tablespoons 

Corn (not popped), 1 cup 

A saucepan containing the sugar, water and 
butter was placed on the back of the stove to 
melt the ingredients while Betsey popped the 
com, one half a cup at a time. While the candy 
was cooking she carefully picked over the corn, 
using only the kernels that were perfectly 
popped, and put them in a large saucepan at 
the back of the stove. 

When the candy became brittle as soon as a 
little was dropped in cold water, Betsey poured 
it over the corn, stirred and mixed it well, re- 
moved from fire and continued to stir until the 
candy cooled a little. 

It was then poured into a buttered pan, a 
heavy weight placed on the top (mother had to 



40 A LITTLE CANDY BOOK 

show her how) and as soon as it was cold Betsey 
cut it into bars with a very sharp knife. Some- 
times the knife would stick while cutting, but 
mother said if she would dip the blade in water 
now and then she would find it much easier. 



Popcorn Candy 

Sugar (granulated), 1 cup 

Water, 3 tablespoons 

Butter, 1 tablespoon 

Com (not popped), 1 cup 

First Betsey popped the corn, putting one 
half a cup in the popper at a time ; after pick- 
ing the corn over carefully she had about twelve 
cups or three quarts of popped corn. 

Then the sugar, water, and butter were put 
in a saucepan and cooked until it was brittle, 
when tried in cold water; the popped corn, 
which had been kept in a large saucepan at back 
of the stove, was then covered with the syrup, 
stirred until it was well mixed, then taken from 
fire and the stirring continued till the mixture 
cooled a little. Now she poured it into a buttered 
pan, placed a weight over it, and when cold cut 
into bars with a sharp knife. If the knife stuck 



FOR A LITTLE GIRL 41 

while cutting, Betsey dipped the blade in water 
now and then, as mother had taught her. 





Popcorn 


Balls 




Molasses, 






1 cup 


Sugar (granulated), 




% cup 


Butter, 






1 tablespoon 


Corn (not 


popped). 




1 cup 



The corn Betsey popped, picked over and put 
in a good-sized buttered pan, then shook just a 
little salt over it. 

The butter, sugar and molasses she boiled 
until it became brittle when tried in cold water, 
then poured the candy slowly over the corn, 
stirring all the while. 

Betsey then buttered her hands and shaped 
the corn into balls as soon as it was cool enough 
for her to handle. 

Maple Sugar Popcorn Balls 



Maple Syrup, 


1 cup 


Sugar (granulated), 


% cup 


Butter, 


1 tablespoon 


Corn (not popped). 


1 cup 



As Betsey became more and more expert in 



42 A LITTLE CANDY BOOK 

making candy she found she could plan many 
ways to save time. 

Having everything ready to work with at 
the beginning made the work far easier. 

So while Betsey popped the corn, the maple 
syrup, sugar and butter were busily boiling. 

Of course Betsey had to work quickly and 
put her whole mind on what she was doing. 
By the time the corn was popped, carefully 
picked over and placed in a good-sized buttered 
pan, then sprinkled with a little salt, the candy 
was about done. She tried a little in cold water, 
and when it became brittle she poured it slowly 
over the corn, constantly stirring. 

When it was cool enough to handle, Betsey, 
with well-buttered fingers, shaped it into balls, 
which she wrapped in waxed paper. 

How to Sugar Popcorn 

Sugar (granulated), 2 cups 

Water, % cup 

Butter, 2 tablespoons 

Corn (not popped), % cup 

Betsey, after first popping the corn, put the 
sugar, water and butter in a saucepan. When 



FOR A LITTLE GIRL 43 

the candy was boiling Betsey added the pop- 
corn gradually, until all had been added that 
the syrup would cover, then stirred gently 
from the bottom until the sugar formed grains 
on the corn. 

It was then turned into a dish to cool. 

Frosted Popcorn 

Molasses, 1 cup 

Sugar (granulated), % cup 

Butter, 1 tablespoon 

Com (not popped), 1 cup 

Powdered sugar. 

This was very pretty. After the popcorn 
was nicely popped and placed in a large but- 
tered saucepan Betsey cooked the molasses, 
sugar and butter until it was brittle when tried 
in cold water, poured it over the corn slowly 
and mixed thoroughly. Over this she shook 
an abundance of powdered sugar and mixed it in 
until the kernels separated and rattled. 

Pink Frosted Popcorn 

Sugar (granulated), 2 cups 

Water, % cup 



44 A LITTLE CANDY BOOK 

Butter, 1 tablespoon 

Com (not popped), 1 cup 

Powdered sugar. 
Strawberry juice. 

Betsey popped the corn, picked it over, then 
placed in a large buttered saucepan. The 
sugar, water and butter she cooked until a little 
of the syrup, dropped in cold water, became 
brittle, then she added enough strained straw- 
berry juice (a few drops at a time) to make it 
just the shade of pink she liked best. This she 
then poured over the corn slowly, stirring all the 
while, next she shook an abundance of powdered 
sugar over it all and stirred it in until the 
kernels separated and rattled. 

Red Frosted Popcorn 



Sugar (granulated), 








2 cups 


Water, 








% ^^P 


Butter, 








1 tablespoon 


Corn (not popped), 








1 cup 


Powdered sugar. 










Cranberry juice. 










The granulated sugar, 


water and butter were 


placed in a saucepan 


at the 


back 


of the range 



FOR A LITTLE GIRL 45 

to melt while Betsey popped the corn, one half 
a cup at a time. 

Picking it over carefully and throwing away 
all those kernels that were not properly popped, 
she placed the corn in a large buttered sauce- 
pan, then cooked the syrup until a little dropped 
in cold water became brittle. Adding the 
strained cranberry juice a few drops at a time 
until it became a brilhant red, Betsey slowly 
poured the candy over the corn, stirring con- 
stantly, then shaking an abundance of powdered 
sugar over the corn, she stirred it in until each 
kernel was separate. 



Chocolate Frosted Popcorn 

Sugar (granulated), 2 cups 

Water, 1/^ cup 

Butter, 1 tablespoon 

Chocolate, g squares 

Com (not popped), 1 cup 

Powdered sugar. 

This Betsey made just as she did the other 
"Frosted Popcorn." 

She popped the corn, one half a cup at a time, 
picked it over and placed the perfect kernels 



46 A LITTLE CANDY BOOK 

in a large buttered saucepan, throwing away the 
imperfect kernels. 

The sugar, water, butter and chocolate were 
cooked until a little of the syrup, dropped in 
cold water, became brittle. It was then poured 
slowly over the corn and stirred constantly. 

The powdered sugar Betsey shook over the 
corn in abundance and mixed until each kernel 
separated and rattled. 

At Christmas time Betsey made a number of 
the different kinds of frosted popcorn. Some of 
them she strung for the Christmas Tree and 
others she used for filling little net bags. 

The little net bags she made of different 
colors, some red, some green and others of dark 
blue and white net. 

She put a few silver stars here and there on the 
outside of each bag and filled them with the 
frosted com. 

They were most attractive, and her little 
friends, to each of whom she presented one, 
thought they were wonderful, and marvelled at 
Betsey's original ideas. 



FOR A LITTLE GIRL 47 



CHAPTER III 
FUDGE 

When the Christmas holidays were over and 
the excitement incident thereto had abated, 
Betsey was eager to continue her candy-making, 
and when mother suggested fudge Betsey just 
bobbed and bobbed, but finally said : " Oh, I 
know that I will en j oy all of the different fudges, 
but are you sure that you have them all, 
mother?" Mother smiled at her little pupil's 
enthusiasm and replied : " Well, Betsey, I may 
not have all of the fudge recipes, but I am sure 
I have a very large number, for fudge has 
always been one of my favorite candies, and I 
have always enjoyed making it in different 
ways." And as the weeks went on Betsey made 
the following fudges : 

First mother explained to Betsey that to 
have fudge very creamy was all-important, and 
instructed her not to beat it until it became 
sugary, but only until it looked like thick heavy 



48 A LITTLE CANDY BOOK 

cream, then it was ready to pour at once in the 
buttered pan and mark in squares. 

Cocoanut Fudge 

Sugar (granulated), 2 cups 

Milk, % cup 

Butter, Size of a walnut 

Cocoanut (prepared), % cup 

All except the cocoanut Betsey let boil ten 
minutes, took from the fire, added cocoanut, beat 
till it thickened and poured into buttered pan. 

Chocolate Fudge 

Sugar (granulated), 2 cups 

Milk, 1/^ cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

The sugar, milk and chocolate were dissolved 
in the saucepan at back of stove, then brought 
forward and boiled until Betsey could form a 
soft ball between her thumb and fingers when a 
little was dropped in cold water; taking the 
saucepan from the stove, she placed it in a pan 
of cold water, added the butter and vanilla, beat 



FOR A LITTLE GIRL 49 

until it was like heavy cream, then poured 
quickly into the buttered pan and marked in 
squares. 

When Betsey found how many different 
" fudges " could be made she welcomed each 
new recipe with glee. 



Chocolate Fudge 


with Molasses 


Sugar (granulated), 


2 cups 


Molasses, 


1/4 cup 


Milk, 


% ^^P 


Chocolate, 


2 squares 


Butter, 


1 tablespoon 


Flavoring (vanilla). 


1 teaspoon 



Putting the sugar, molasses, milk, chocolate 
and butter in the saucepan, Betsey let them boil 
until they formed a soft ball when a little of 
the syrup was dropped in cold water, then she 
removed the saucepan from the fire, added the 
vanilla and placed the saucepan in a pan of cold 
water. 

Beating the fudge until it looked about as 
thick as heavy cream, Betsey poured it into a 
buttered pan and marked in squares. 



50 A LITTLE CANDY BOOK 

Chocolate Fudge with Brown Sugar 

Sugar (brown), 2 ^ cups 

Milk, % cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

As before, Betsey put the sugar, milk, choco- 
late and butter in the saucepan and on to boil 
and let them cook until a little of the syrup 
dropped in cold water formed a soft ball be- 
tween the thumb and finger, then adding the 
vanilla, she removed the saucepan from the fire 
and placed it in a pan of cold water. After 
beating the fudge until it was as thick as heavy 
cream, Betsey poured it into the buttered pan 
and marked in squares. 

If mother happened to be out of chocolate, 
which sometimes occurred, Betsey made a fudge 
with cocoa or coffee. 



Fudge with Cocoa 

Sugar (granulated), 2 cups 

Milk, % cup 



FOR A LITTLE GIRL 51 

Cocoa, 4 tablespoons 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Betsey melted the butter in the saucepan first, 
then added the cocoa gradually, and when it was 
very smooth included the sugar and milk. 
These she let boil until a little of the syrup 
dropped in cold water formed a soft ball, then 
removing the saucepan from the fire, she placed 
it in a pan of cold water, added the vanilla, beat 
the fudge until it was thick like heavy cream, 
and poured it in the buttered pan and marked 
in squares. 



Fudge with Coffee 

Sugar (granulated), 2 cups 

Coffee, 1 cup 

(Not too strong, and strained through 

cheesecloth. ) 

Butter, 2 tablespoons 

Let sugar, coffee^ and butter cook until a little 

dropped in cold water forms a soft ball, Betsey 

explained to a friend of mother's who happened 

in, remove saucepan from fire and stand in a 



52 A LITTLE CANDY BOOK 

pan of cold water, then beat until it looks as 
thick as nice heavy cream, when you pour at 
once into a buttered pan and mark in squares. 
The friend liked the coffee flavor so well that 
she went home and made some for herself. 

When Betsey began to add nuts, raisins, figs, 
dates, marshmallows or marshmallow cream to 
the different kinds of fudges, mother at first 
^"^'^^^^hought it unnecessary to' re-write the quantities 
and directions, but Betsey exclaimed, " Why, 
mother, it will be so much easier if I have each 
recipe written out all by itself, then I won't 
need to keep referring back ! " and mother found 
Betsey was right. 

It saved all confusion, and, of course, Betsey 
was only a little girl, soi mother continued to 
make each recipe complete in itself, regardless 
of how little it might vary from one previously 
given. 

Chocolate Walnut Fudge 

Sugar (granulated), 2 cups 

Milk, % cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 



FOR A LITTLE GIRL 53 

Flavoring (vanilla), 1 teaspoon 

Walnut meats (broken), 1/2 cup 

The sugar, milk, chocolate and butter Betsey 
boiled until a little of the syrup dropped in cold 
water formed a soft ball. Removing the sauce- 
pan from the fire, she placed it in a pan of cold 
water, added the vanilla and nuts, then beat 
until it was thick like heavy cream. Pouring 
quickly into a buttered pan, she marked it into 
squares. 

Chocolate Pecan Fudge 

Sugar (granulated), 2 cups 

Milk, 1/2 cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Pecan meats, y^ cup 

When the sugar, milk, chocolate and butter 
had boiled so that a little of the syrup dropped 
in cold water formed a soft ball, Betsey removed 
the saucepan from the fire, stood it in a pan 
of cold water, added the vanilla and nuts and 
beat the candy until it was as thick as heavy 
cream. 



54 A LITTLE CANDY BOOK 

She poured it quickly into a buttered pan and 
marked in squares. 



Chocolate Almond Fudge 

Sugar (granulated), 2 cups 

Milk, 1/2 cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Almonds (blanched and broken), % cup 

Mother told Betsey to shell the almonds and 
measure them in the measuring cup, then put 
them in a small bowl and cover with boiling 
water for about a minute. This she did, then 
drained off the water and the little brown skins 
peeled off very easily. Next she cut them into 
small pieces and they were ready for the fudge, 
which she proceeded to make in the usual 
manner. 

The sugar, milk, chocolate and butter were 
boiled until they formed a soft ball, when a 
little of the syrup was dropped in cold water; 
removing the saucepan from the fire, it was 
placed in a pan of cold water and the nuts and 
vanilla added, then Betsey beat it well until it 



FOR A LITTLE GIRL 55 

was thick like rich, heavy cream and poured at 
once into the buttered pan and marked in 
squares. 

Chocolate Peanut Fudge 

Sugar (granulated), 2 cups 

Milk, 1/2 cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Peanuts (shelled), 3/^ cup 

Putting the sugar, milk, chocolate and butter 
into a saucepan, Betsey let them boil until they 
reached the " soft ball " stage, then removing 
from the fire she placed the saucepan in a pan of 
cold water, added the peanuts and vanilla and 
beat until it was thick like heavy cream. Pour- 
ing at once into a buttered pan, she marked the 
candy in squares. 

Chocolate Raisin Fudge 

Sugar (granulated), 2 cups 

Milk, 1/2 cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 



56 A LITTLE CANDY BOOK 

Flavoring (vanilla), 1 teaspoon 

Raisins (seeded), 3/2 ^^P 

After measuring out the sugar, milk, choco- 
late and butter, Betsey put them on to boil, and 
while these were cooking so the syrup formed a 
soft ball when a little of it was dropped in cold 
water, Betsey picked over the raisins and cut 
each one in halves. Sometimes she used the 
seeded raisins or the small sultana raisins, or 
again the " Not-a-seed " raisins. But which- 
ever she used, she first found it necessary to put 
them in a bowl and cover with boiling water 
that she might soften and separate them easily. 

It only took a minute, and after draining 
them carefully she turned them out on a towel 
so that the extra moisture might be absorbed. 

Then when the candy was done she added the 
raisins and vanilla and placed the saucepan in 
a pan of cold water. Next she beat the candy 
well, and when it was as thick as heavy cream, 
poured it into the buttered pan and marked in 
squares. 

Chocolate Fig Fudge 

Sugar (granulated), 2 cups 

Milk, % cup 



FOR A LITTLE GIRL 57 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Figs (cut in small pieces), % cup 

Betsey let the sugar, milk, chocolate and but- 
ter cook until a little of the syrup, dropped in 
cold water, formed a soft ball ; in the meantime 
she wiped each fig carefully with a damp cloth 
and cut out the hard little stem, then she cut 
them up into small pieces. 

When the candy was sufficiently cooked she 
removed the saucepan from the fire and placed 
it in a pan of cold water, added the figs and 
vanilla, beat until it was thick like heavy cream, 
poured quickly into buttered pan and marked 
in squares. 

Chocolate Date Fudge 

Sugar (granulated), 2 cups 

Milk, V2 cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Dates (cut in small pieces), % cup 
After the sugar, milk, chocolate and butter 



58 A LITTLE CANDY BOOK 

were on the stove cooking Betsey prepared her 
dates. She removed the large stone and cut 
each date into four pieces. By the time the 
candy had cooked so that a little of it when 
dropped in cold water formed a soft ball, Betsey 
removed it from the fire and placed the saucepan 
in a pan of cold water ; then she added the dates 
and vanilla, beat the candy until it was thick 
like heavy cream and poured at once into a but- 
tered pan and marked in squares. 



Chocolate Marshmallow Fudge 


Sugar (granulated), 

Milk, 

Chocolate, 

Butter, 

Flavoring (vanilla), 

Marshmallow cream. 


2 cups 

1/2 cup 

2 squares 

1 tablespoon 

1 teaspoon 

2 tablespoons 



When Betsey had cooked the sugar, milk, 
chocolate and butter until a little of the syrup 
when dropped in cold water formed a soft ball, 
she removed the saucepan from the stove and 
stood it in a pan of cold water. The vanilla 
and marshmallow cream were added and the 
candy beaten until it was as thick as heavy 



FOR A LITTLE GIRL 59 

cream, then pouring at once into the buttered 
pan she marked it into squares. 

Sometimes Betsey added a half cup of wal- 
nuts or pecans with the marshmallow cream. 
This made a very rich and delicious fudge. 



Chocolate Molasses Walnut Fudge 

Sugar (granulated), 2 cups 

Molasses, % cup 

Milk, % cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Walnut meats (broken), % cup 

The sugar, molasses, milk, chocolate and but- 
ter Betsey measured carefully into the saucepan, 
put on the stove and let boil until a little of the 
syrup, dropped in cold water, formed a soft 
ball, then removing from the fire she placed 
the saucepan in a pan of cold water, added the 
nuts and vanilla and beat the candy until it was 
thick like heavy cream. Into the buttered pan 
she poured it quickly and marked in squares. 



60 A LITTLE CANDY BOOK 

Chocolate Molasses Pecan Fudge 



Sugar (granulated), 


2 cups 


Molasses, 


% cup 


Milk, 


1/2 cup 


Chocolate, 


S squares 


Butter, 


1 tablespoon 


Flavoring (vanilla). 


1 teaspoon 


Pecan meats. 


1/2 cup 



The pecan nuts mother usually bought ready 
shelled so Betsey had only to measure them out 
with the other ingredients. 

Putting the sugar, molasses, milk, chocolate 
and butter in the saucepan, she stirred them 
well together before cooking. These she boiled 
until a little of the sj^rup formed a soft ball when 
it was dropped in cold water. 

Removing the saucepan from the fire, she 
stood it in a pan of cold water, added the nuts 
and vanilla and beat the fudge until it was 
thick and creamy. Pouring quickly into a but- 
tered pan she marked it into squares. 

Chocolate Molasses Almond Fudge 

Sugar (granulated), 2 cups 

Molasses, % cup 



FOR A LITTLE GIRL 61 

Milk, % cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Almonds (blanched), % cup 

Betsey blanched the almonds after she had 
shelled them just ag she did before, by pouring 
boiling water over them and letting them stand 
about a minute, then draining off the water, 
she slipped off the little brown skins easily and 
divided the almonds in halves. 

The sugar, molasses, milk, chocolate and but- 
ter she cooked to the soft ball stage, removed 
from fire, placed saucepan in a pan of cold 
water, added nuts and vanilla, then beat till it 
was thick like heavy cream, poured quickly into 
buttered pan and marked in squares. 

Chocolate Molasses Peanut Fudge 



Sugar (granulated). 


2 cups 


Molasses, 


% cup 


Milk, 


1/2 cup 


Chocolate, 


S squares 


Butter, 


1 tablespoon 


Flavoring (vanilla), 


1 teaspoon 


Peanuts (shelled), 


1/2 cup 



62 A LITTLE CANDY BOOK 

When Betsey had cooked the sugar, molasses, 
milk, chocolate and butter so that a little of the 
syrup formed a soft ball when it was dropped 
in cold water, she removed the saucepan from 
the fire, placed it in a pan of cold water, added 
the peanuts and vanilla, beat well till it was thick 
and creamy, poured quickly into a buttered pan 
and marked in squares. 

Chocolate Molasses Raisin Fudge 

Sugar (granulated), 2 cups 

Molasses, % cup 

Milk, % cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Raisins (seeded), % cup 

Betsey measured out a half-cup of seeded 
raisins, put them in a small bowl and poured 
over sufficient boiling water to cover. Letting 
these stand a minute or two until they were easy 
to separate, she then drained off the water and 
spread the raisins on a towel, gently patting 
them, until all the water was absorbed. Next 
she cut them in halves. 



FOR A LITTLE GIRL 63 

In the meantime the sugar, molasses, milk, 
chocolate and butter had been cooking ; when a 
little of the syrup dropped in cold water formed 
a soft ball, Betsey removed the saucepan from 
the fire, placed it in a pan of cold water, added 
the raisins and vanilla, beat the fudge till it was 
thick, then poured quickly into a buttered pan 
and marked in squares. 

Chocolate Molasses Fig Fudge 

Sugar (granulated), 2 cups 

Molasses, 14 cup 

Milk, 1/2 cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Figs (cut in pieces), 1^ cup 

In preparing the figs Betsey took a damp 
cloth and wiped each one carefully, cut out the 
hard little stem, then cut each fig into small 
pieces. 

The sugar, molasses, milk, chocolate and but- 
ter were boiled until a little of the syrup dropped 
in cold water could be formed into a soft ball 
between the thumb and finger ; removing it from 
the fire Betsey placed the saucepan in a pan of 



64 A LITTLE CANDY BOOK 

cold water, added the figs and vanilla, beat till 
it was thick like heavy cream, poured quickly 
into buttered pan and nrnrked in squares. 

Chocolate Molasses Date Fudge 



Sugar (granu 


lated), 


2 cups 


Molasses, 




% cup 


Milk, 




% cup 


Chocolate, 




2 squares 


Butter, 




1 tablespoon 


Flavoring (vanilla). 


1 teaspoon 


Dates (cut in 


pieces). 


1/2 cup 



Removing the large stone from the dates, 
Betsey cut each one into four pieces. The 
sugar, molasses, milk, chocolate and butter she 
boiled to the " soft ball " stage. It was then 
ready to remove from fire and place the sauce- 
pan in a pan of cold water, add the dates and 
vanilla, beat till it was thick and pour quickly 
in buttered pan and mark in squares. 

Chocolate Brown Sugar Walnut Fudge 

Sugar (brown), 2 ^ cups 

Milk, 1/2 cup 

Chocolate, 2 squares 



FOR A LITTLE GIRL 65 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Walnut meats (broken), % cup 

When Betsey had cooked the sugar, milk, 
chocolate and butter so that when she dropped 
a little of the syrup in cold water she could form 
a soft ball between her thumb and finger she 
removed the saucepan from the fire, stood it in 
a pan of cold water, added the vanilla and wal- 
nuts, beat the fudge till it was thick and poured 
quickly into a buttered pan and marked in 
squares. 

Chocolate Brown Sugar Pecan Fudge 

Sugar (brown), 2 ^ cups 

Milk, 1/2 cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Pecan meats, % cup 

The sugar, milk, chocolate and butter Betsey 
cooked to the usual " soft ball " stage, removed 
the saucepan from the fire, stood it in a pan of 
cold water, added the vanilla and pecans, beat 
till it was thick and poured quickly into a but- 
tered pan and marked into squares. 



66 A LITTLE CANDY BOOK 

Chocolate Brown Sugar Almond Fudge 



Sugar (brown), 


2 ^ cups 


Milk, 


1/2 cup 


Chocolate, 


2 squares 


Butter, 


1 tablespoon 


Flavoring (vanilla). 


1 teaspoon 


Almonds (blanched), 


1/2 cup 



When the almonds were shelled Betsey liked 
to blanch them. After they had been covered 
with boiling water for about a minute she could 
remove the brown skins very easily and divided 
them in halves. 

The sugar, milk, chocolate and butter were 
all ready to boil. Betsey let them cook till a 
little of the syrup dropped in cold water formed 
a soft ball, then removed the saucepan from the 
fire, stood it in a pan of cold water, added the 
almonds and vanilla, beat the fudge until it 
was thick like heavy cream, poured quickly into 
the buttered pan and marked in squares. 

Chocolate Brown Sugar Peanut Fudge 

Sugar (brown), 2 ^ cups 

Milk, % cup 

Chocolate, 2 squares 



FOR A LITTLE GIRL 67 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Peanuts (shelled), % cup 

While the sugar, milk, chocolate and butter 
were cooking, Betsey shelled the peanuts. 
When the candy was suiBciently cooked, so that 
a little of it, dropped in cold water, formed a 
soft ball between the thumb and finger, it was 
removed from the fire and the saucepan stood 
in a pan of cold water. Betsey next added the 
nuts and vanilla, beat the fudge till it was thick 
like heavy cream, poured quickly into the but- 
tered pan and marked in squares. 

Chocolate Brown Sugar Fig Fudge 

Sugar (brown), 2 ^ cups 

Milk, % cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Figs (cut in small pieces), % cup 

The sugar, milk, chocolate and butter were 
cooked until a little of the syrup dropped in cold 
water formed a soft ball. 

The saucepan was then removed from the fire 
and stood in a pan of cold water. 



68 A LITTLE CANDY BOOK 

Now Betsey added the vanilla and figs (the 
figs she had prepared by wiping each one with a 
damp cloth, removing the little hard stem and 
cutting into small pieces), beat the fudge till 
it was as thick as heavy cream, poured quickly 
into the buttered pan and marked in squares. 

Chocolate Brown Sugar Date Fudge 

Sugar (brown), 2 ^ cups 

Milk, Yo cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Dates (cut in four pieces), % cup 

After Betsey had prepared the dates by re- 
moving the long stone and cutting each date in 
four pieces she put the sugar, milk, chocolate 
and butter on to boil. As soon as the syrup 
formed a soft ball between the thumb and finger 
when a little of it was dropped in cold water she 
removed the saucepan from the fire, stood it in a 
pan of cold water, added the vanilla and dates, 
beat the fudge till it was as thick as heavy 
cream, poured quickly into a buttered pan and 
marked in squares. 



FOR A LITTLE GIRL 69 

Chocolate Brown Sugar Raisin Fudge 

Sugar (brown), 2 2/ cups 

Milk, % cup 

Chocolate, 2 squares 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Raisins (seeded), % ^^P 

While the sugar, milk, chocolate and butter 
were boiling Betsey poured boiling water over 
the raisins, let them stand a minute or two, then 
drained and spread on a towel to absorb all of 
the moisture. She then cut them in halves. 

When a little of the candy dropped into cold 
water formed a soft ball Betsey removed the 
saucepan from the stove, placed it in a pan of 
cold water, added the raisins and vanilla, beat the 
fudge until it was thick like heavy cream, poured 
quickly into a buttered pan and marked in 
squares. 

Chocolate Brown Sugar Marshmallow 
Fudge 

Sugar (brown), 2 ^ cups 

Milk, l^ cup 

Chocolate, 2 squares 



70 A LITTLE CANDY BOOK 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Marshmallow cream, 2 tablespoons 

The candies in which Betsey put marshmallow 
cream she considered her " very choicest " as she 
expressed it. 

Cooking the sugar, milk, chocolate and but- 
ter until a little of the syrup, when dropped in 
cold water, formed a soft ball, then removing 
from fire and standing the saucepan in a pan of 
cold water, she next added the vanilla and 
marshmallow cream, beat the fudge till it was 
thick like heavy cream, poured quickly into a 
buttered pan, then marked in squares. 

Cocoa Walnut Fudge 

Sugar (granulated), 2 cups 

Milk, % cup 

Cocoa, 4 tablespoons 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Walnut meats (broken), % cup 

After the sugar, milk, cocoa and butter were 
cooked so that a little of the syrup formed a 
soft ball when it was dropped in cold water, 



FOR A LITTLE GIRL 71 

Betsey removed the saucepan from the fire, 
stood it in a pan of cold water, added the nuts 
and flavoring, beat till it was thick like cream, 
poured quickly into a buttered pan and marked 
in squares. 



Cocoa Pecan Fudge 

Sugar (granulated), 2 cups 

Milk, 1/2 cup 

Cocoa, 4 tablespoons 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Pecan meats, 1^ cup 

Mother forgot to write out in the previous 
recipes that it was better to first melt your but- 
ter and add the cocoa and sugar gradually, then 
the milk a little at a time, so that it would be 
smooth, but, fortunately, Betsey remembered. 
These she let cook until a little of the syrup 
dropped in cold water formed a soft ball, then 
removing the saucepan from the fire, Betsey 
placed it in a pan of cold water, added the 
vanilla and pecan meats, beat till it was thick 
like heavy cream, poured quickly into a buttered 
pan and marked in squares. 



r 



72 A LITTLE CANDY BOOK 
Cocoa Almond Fudge 

Sugar (granulated), 2 cups 



Milk, 


1/2 cup 


Cocoa, 


4 tablespoons 


Butter, 


1 tablespoon 


Flavoring (vanilla), 


1 teaspoon 


Almonds (blanched), 


1/2 cup 



Betsey shelled the almonds, covered them with 
boiling water for about a minute, then removed 
the brown skins and divided the almonds in 
halves. 

Melting the butter in the saucepan she added 
the cocoa and sugar gradually, then the milk 
and let them boil until a little of the syrup 
dropped in cold water formed a soft ball. Tak- 
ing the saucepan from the fire, she stood it in a 
pan of cold water, added the vanilla and 
almonds, beat till it was thick like heavy cream, 
poured quickly into a buttered pan and marked 
in squares. 

Cocoa Peanut Fudge 



Sugar (granulated) 


, 2 cups 


Milk, 


1/2 cup 


Cocoa, 


4 tablespoons 



FOR A LITTLE GIRL 73 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Peanuts (shelled), 1^ cup 

The butter was melted, the cocoa and sugar 
added gradually, the milk a Httle at a time, then 
all boiled until a little of the syrup dropped in 
cold water formed a soft ball. Taking from the 
fire, Betsey placed the saucepan in a pan of 
cold water, added the vanilla and peanuts, beat 
until it was as thick as heavy cream, poured 
quickly into a buttered pan and marked in 
squares. 



Cocoa Fig Fudge 

Sugar (granulated), 2 cups 

Milk, 1/2 cup 

Cocoa, 4 tablespoons 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Figs (cut in small pieces), % cup 

When the figs were each wiped with a damp 
cloth, the hard little stems removed, and the figs 
cut into small pieces, Betsey then melted the 
butter, added the cocoa and sugar gradually, 
poured in the milk a little at a time and boiled 



74 A LITTLE CANDY BOOK 

until a little of the syrup formed a soft ball 
when dropped in cold water. 

Removing the saucepan from the fire and 
standing it in a pan of cold water, she added 
the figs and vanilla, beat the fudge till it was 
as thick as heavy cream, poured quickly into a 
buttered pan and marked in squares. 

Cocoa Date Fudge 

Sugar (granulated), 2 cups 

Milk, % cup 

Cocoa, 4 tablespoons 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Dates (stoned), % cup 

Betsey removed the long stones from the 
dates, then cut each date into four pieces. The 
candy she made by first melting the butter, 
adding to that gradually the cocoa and sugar, 
then the milk a little at a time. These she let 
boil until a little of the syrup, when dropped in 
cold water, formed a soft ball. It was then ready 
to remove from the stove and place the saucepan 
in a pan of cold water; this Betsey did, then 
added the dates and vanilla ; beating the fudge 



FOR A LITTLE GIRL 75 

until it was as thick as heavy cream, pouring 
quickly into a buttered pan and marking it in 
squares. 

Cocoa Raisin Fudge 

Sugar (granulated), 2 cups 

Milk, % cup 

Cocoa, 4 tablespoons 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Raisins (sultana), % cup 

This time Betsey thought she would try the 
small sultana raisins in place of the regular 
seeded ones. Covering them with boiling water 
for a minute or two to soften^ she then drained 
off the water and spread on a towel to dry. 

These did not need to be cut, but any little 
stems that might be on them must be picked off. 

After she had melted the butter, added the 
cocoa and sugar gradually, then the milk a little 
at a time, she let the mixture boil until a little 
of the syrup dropped in cold water formed a 
soft ball. Removing from the fire, she placed 
the saucepan in a pan of cold water, added the 
raisins and vanilla, beat until the fudge was 



76 A LITTLE CANDY BOOK 

thick like heavy cream, poured quickly into a 
buttered pan and marked in squares. 

Cocoa Marshmallow Fudge 

Sugar (granulated), 2 cups 

Milk, % cup 

Cocoa, 4 tablespoons 

Butter, 1 tablespoon 

Flavoring (vanilla), 1 teaspoon 

Marshmallow cream, 2 tablespoons 

When the butter was melted, the cocoa and 
sugar added gradually, the milk poured in a 
little at a time, then all cooked until a little of 
the syrup, when dropped in cold water, formed 
a soft ball, Betsey removed the saucepan from 
the fire, stood it in a pan of cold water, added 
the vanilla and marshmallow cream, beat the 
fudge until it was thick like heavy cream, poured 
it quickly into a buttered pan and marked in 
squares. 

Coffee Walnut Fudge 

Sugar (granulated), 2 cups 

Coffee, 1 cup 

(Not too strong, and strain through 

cheesecloth. ) 



FOR A LITTLE GIRL 77 

Butter, 2 tablespoons 

Walnut meats (broken), % cup 

The sugar, coffee and butter were cooked 
until a little of the sjrup, dropped in cold water, 
formed a soft ball. Betsey then removed the 
saucepan from the fire, stood it in a pan of cold 
water, added the walnut meats, beat till it was 
thick like heavy cream, poured quickly into a 
buttered pan and marked in squares. 

Coffee Pecan Fudge 

Sugar (granulated), 2 cups 

Coffee, 1 cup 

(Not too strong, and strain through 

cheesecloth. ) 
Butter, 2 tablespoons 

Pecan meats, % cup 

Betsey boiled the sugar, coffee and butter 
until a soft ball formed when she dropped a 
little of the syrup in cold water. 

Removing the saucepan from the fire, she 
placed it in a pan of cold water, added the pecan 
meats, then beat the fudge until it was thick like 
heavy cream. Pouring quickly into a buttered 
pan, she marked the candy into squares. 



78 A LITTLE CANDY BOOK 

Coffee Almond Fudge 

Sugar (granulated), 2 cups 

Coffee, 1 cup 

(Not too strong, and strain through 

cheesecloth. ) 
Butter, 2 tablespoons 

Almonds (blanched), % cup 

While the sugar, coffee and butter were cook- 
ing, Betsey shelled and blanched the almonds. 
This was done by covering the almonds with 
boiling water for about a minute so that the 
brown skins might be easily removed. The 
almonds were then split in halves. 

As soon as the candy formed a soft ball by 
dropping a little of the syrup in cold water, 
Betsey removed it from the fire, placed the 
saucepan in a pan of cold water, added the 
almonds, beat the fudge until it was thick like 
heavy cream, poured quickly into the buttered 
pan and marked in squares. 



Coffee Peanut Fudge 

Sugar (granulated), 2 cups 

Coffee, i cup 



FOR A LITTLE GIRL 79 

(Not too strong, and strain through 

cheesecloth. ) 
Butter, 2 tablespoons 

Peanuts (shelled), 1/^ cup 

Betsey shelled the peanuts while the sugar, 
coffee and butter boiled until a little of the syrup 
dropped in cold water formed a soft ball. Then 
she removed the saucepan from the fire, stood 
it in a pan of cold water, added the peanuts, 
beat the fudge until it became thick, poured it 
quickly into the buttered pan and marked in 
squares. 

Coffee Raisin Fudge 

Sugar (granulated), 2 cups 

Coffee, 1 cup 

(Not too strong, and strain through 

cheesecloth. ) 
Butter, 2 tablespoons 

Raisins (seeded), 1^ cup 

After measuring the sugar, coffee and butter, 
they were boiled until a httle of the syrup, 
dropped in cold water, formed a soft ball. 

While these were cooking Betsey poured boil- 
ing water over the raisins, let them stand for a 
minute or two, then drained off the water and 



80 A LITTLE CANDY BOOK 

spread on a towel to dry. When the moisture 
was all absorbed, Betsey cut each raisin in halves 
with the scissors. 

As soon as the candy was sufficiently cooked 
Betsey removed the saucepan from the fire, stood 
it in a pan of cold water, added the raisins, beat 
the fudge till it was thick like heavy cream, 
poured into the buttered pan and marked in 
squares. 

Coffee Fig Fudge 

Sugar (granulated), 2 cups 

Coffee, 1 cup 

(Not too strong, and strain through 

cheesecloth. ) 
Butter, 2 tablespoons 

Figs (cut in small pieces), % cup 

The figs were wiped, stems removed, then each 
fig was cut in small pieces. 

When the sugar, coffee and butter were 
cooked so that a little of the syrup tried in cold 
water formed a soft ball, Betsey removed the 
saucepan from the fire, stood it in a pan of cold 
water, added the figs, beat the fudge until it was 
thick like heavy cream, poured quickly into a 
buttered pan and marked in squares. 



FOR A LITTLE GIRL 81 



Coffee Date Fudge 



Sugar (granulated), 2 cups 

Coffee, 1 cup 

(Not too strong, and strain through 

cheesecloth. ) 
Butter, 2 tablespoons 

Dates (stoned), 1^ cup 

When the long stones were removed from the 
dates Betsey cut them each into four pieces. 

The sugar, coffee and butter she cooked until 
a little of the syrup tried in cold water formed a 
soft ball, then removing the saucepan from the 
fire she placed it in a pan of cold water, added 
the dates, beat the fudge till it was as thick as 
heavy cream, poured quickly into a buttered pan 
and marked in squares. 

Coffee Marshmallow Fudge 

Sugar (granulated), 2 cups 

Coffee, 1 cup 

(Not too strong, and strain through 

cheesecloth. ) 

Butter, 2 tablespoons 

Marshmallow cream, 2 tablespoons 

The sugar, coffee and butter were boiled until 



82 A LITTLE CANDY BOOK 

a little of the syrup when tried in cold water 
formed a soft ball, then removing the saucepan 
from the fire, Betsey stood it in a pan of cold 
water, added the marshmallow cream, beat the 
fudge till it was as thick as heavy cream, poured 
quickly into a buttered pan and marked in 
squares. 

There were still other combinations in the 
fudges that Betsey could make, but she herself 
was satisfied, for the time being, anyway, and 
as she told mother, " On extra special occasions 
I can add nuts to any of my recipes with 
marshmallow cream." 

Just before she started to make " Pinoche " 
or " Brown Sugar Nougat," as her mother's 
old recipe was called, mother received a letter 
from a dear friend, who was much interested in 
Betsey's candy making, in which she enclosed a 
new recipe ; strange to say it was another one 
for fudge. 

It was all written out on pretty pink paper. 
This was it. 

Sour Milk Fudge 

Sugar (granulated), £ cups 

Cornstarch, 1 tablespoon 



FOR A LITTLE GIRL 88 

Sour milk (not too old), 1 % cups 

Chocolate, 1 square 

Butter, 1 tablespoon 

Walnut meats (chopped), % cup 

Betsey first grated the chocolate and mixed it 
well with the cornstarch and sugar, then added, 
gradually, the sour milk. 

These she cooked until a little of the syrup 
tried in cold water formed a soft ball. 

Removing from the fire, Betsey beat the fudge 
until it began to sugar, then she added the but- 
ter and chopped nuts. 

Betsey learned that the longer you beat this 
fudge the more creamy it became and it gave 
a high gloss when cold. 

Of course it was poured into a buttered pan 
and marked in squares as usual. 

Brown Sugar Nougat or Pinoche 

Sugar (brown), 2 ^ cups 

Milk, 3^ cup 

Butter, Size of a walnut 

Flavoring (vanilla), 1 teaspoon 

Walnut meats (broken), % cup 

The sugar and milk Betsey cooked until a 
little of the syrup tried in cold water formed a 



84 A LITTLE CANDY BOOK 

soft ball, then standing the saucepan in cold 
water she added the butter, walnut meats and 
vanilla, beat till it was thick like heavy cream, 
poured quickly into a buttered pan and marked 
in squares. 

This was the candy that Betsey's father liked 
best of all, and no matter how many other de- 
licious confections Betsey placed before him, 
as she did from time to time, that he might test 
the result of her earnest endeavors, he still per- 
sisted in preferring " Brown Sugar Nougat." 
He even insisted in preferring the old name 
though, as Betsey told him, " Pinoche " was 
more " up to date." 

Betsey liked this recipe very much herself, 
and even more so when she added two table- 
spoons of the marshmallow cream, but as father 
liked it best without the cream she usually made 
it plain. 

Mother thought she had lost a pet recipe until 
one day she came upon it unexpectedly. This 
was it. 

Vassar Divinity Fudge 

Sugar (granulated), 3 cups 

Maple syrup, 1 cup 



FOR A LITTLE GIRL 85 

Water, 1 % cups 

Vinegar, 1 tablespoon 

Walnut meats, 2 cups 

Whites of 2 eggs (beaten stiffly) 

Flavoring (vanilla), 1 teaspoon 

For this Betsey needed two saucepans. In 
one she put two cups of sugar, one cup of water, 
the maple syrup and vinegar, boiled these until 
they formed a soft ball in cold water, then re- 
moved from fire. 

In the second pan she had boiling the other 
cup of sugar and the half cup of water; when 
they had boiled so that the syrup formed a 
thread from the tip of the spoon she poured it 
at once on the stiffly beaten whites of the eggs, 
beating continually, added quickly all this to 
the first mixture, stirred in the nuts and vanilla, 
beat until it was like cream and poured in but- 
tered pan. Sometimes Betsey packed it in a 
deep, well buttered loaf pan and sliced like cake. 



86 A LITTLE CANDY BOOK 



CHAPTER IV 
CARAMELS 

One Friday afternoon, as mother was sitting 
at the window engaged in her sewing, Betsey 
bobbed in and exclaimed : " Mother, I want to 
make caramels ! " 

" Right now ? " asked mother, looking up 
from her sewing with a quizzical smile. 

" Well, no, not just now," replied Betsey, 
" but I really would like to make caramels." 

Just why Betsey wanted to make caramels 
puzzled mother, until Betsey told her of the 
delicious caramels Dorothy's uncle sent her for 
a birthday remembrance and which she had 
shared with her little friend. " They were won- 
derful ! " sighed Betsey. 

Mother looked at her daughter's wistful little 
face and said : " To-morrow, dear, I will start 
you on caramels, and I hope they will be just as 
' wonderful ' as the ones you had to-day ; at 
least some of them." 



FOR A LITTLE GIRL 87 

So here are the diiferent caramels that Betsey 
made, and some of them Betsey agreed were 
quite as " wonderful " as Dorothy's birthday 
candy. 



Vanilla Corn Syrup Caramels 

Sugar (granulated), 1 cup 

Corn syrup, 1 cup 

Water, %^ cup 

Vinegar, % cup 

Butter, 2 tablespoons 

Flavoring (vanilla), 1 teaspoon 

After Betsey put the sugar, corn syrup, 
water and vinegar in the saucepan she let them 
boil six minutes before adding the butter, then 
let them continue to boil until they formed a 
soft ball when tried in cold water. Taking the 
candy from the fire, she stirred in the vanilla 
and sometimes one half cup of candied cherries 
cut in halves, reheated the candy, then turned 
into a buttered pan. 

When the candy was cool Betsey marked it 
in squares but did not cut it until it was 
quite cold. She used a firm, sharp knife, then 
wrapped each caramel in waxed paper. 



88 A LITTLE CANDY BOOK 

Plain Vanilla Caramels 

Sugar (granulated), S cups 

Condensed milk, 1 cup 

Water, 1 cup 

Butter, Size of an egg 

Cream of tartar, % teaspoon 

Flavoring (vanilla), 1 teaspoon 

Mother told Betsey she had heard that con- 
densed milk was considered by some expert 
candy makers to give better results in caramels 
than cream. 

To the condensed milk Betsey added the water 
and mixed thoroughly, then added the sugar. 
She let these boil, then added the butter and 
cream of tartar and continued the boiling until 
a little of the syrup, dropped in cold water, 
cracked between her thumb and finger. 

It was then ready to take from the fire, add 
vanilla, pour in buttered pan, mark in squares 
when cool, cut with sharp knife when cold and 
wrap in waxed paper. 

Rich Walnut Caramels 

Sugar (granulated), 2 cups 

Com syrup, 1 % cups 



FOR A LITTLE GIRL 89 



Cream, 


2 cups 


Butter, 


1 cup 


Flavoring (vanilla). 


1 teaspoon 


Walnut meats cut in pieces. 


1 cup 



When the sugar, syrup, one cup of cream and 
butter reached the boiling point Betsey added 
the other cup of cream a little at a time so that 
the candy did not once stop boiling. 

After trying it in cold water, and it formed a 
firm ball between her thumb and finger, she 
added the vanilla and nuts, turned it into a 
buttered pan, marked into squares when cool, 
cut with a sharp knife when cold and wrapped 
in waxed paper. 

Betsey found that these took a long, long 
while to make, nearly an hour, but my ! weren't 
they worth it when she popped one into her 
mouth ! 

Plain Chocolate Caramels 

Chocolate, 4 squares 

Sugar (brown), 1 cup 

Corn syrup, 1 cup 

Milk, 1 cup 

Butter, 1 heaping tablespoon 

Flavoring (vanilla), 1 teaspoon 



90 A LITTLE CANDY BOOK 

Betsey let the chocolate, sugar, syrup and 
milk boil until they formed a hard ball in cold 
water, added the butter just before removing 
from the fire, then the vanilla, and poured into 
buttered pan, marked in squares when suffi- 
ciently cool, cut with a sharp knife when cold 
and wrapped in waxed paper. 

Chocolate Nut Caramels 

Chocolate, 4 squares 

Sugar (brown), 1 cup 

Corn syrup, 1 cup 

Milk, 1 cup 

Butter, 1 heaping tablespoon 

Flavoring (vanilla), 1 teaspoon 

Walnut meats (cut in pieces), 1 cup 

As soon as the chocolate, sugar, com syrup 
and milk had cooked long enough so that a little 
tried in cold water formed a hard ball, Betsey 
added the butter to the mixture before removing 
from the fire. When she removed the saucepan 
she added the vanilla and nuts, poured into a 
buttered pan, marked in squares when suffi- 
ciently cool, cut with a sharp knife when cold 
and wrapped in waxed paper. 



FOR A LITTLE GIRL 91 

Betsey found that all candies worth eating 
took time, patience and care to make, yet she 
never seemed to tire of making them. Her en- 
thusiasm was just as fresh at each lesson and 
mother felt well repaid for her time and trouble. 

To be sure, Betsey had some failures, as most 
little girls do, but she was never discouraged and 
kept on practising until she had mastered every 
recipe. 



92 A LITTLE CANDY BOOK 



CHAPTER V 
CREAM CANDIES — UNCOOKED 

The candies that were made without cooking 
were a constant source of delight, for Betsey 
learned so many different ways of combining 
them. 

Foundation Cream 

White of 1 egg 

Same amount of liquid. 

Sugar (confectioner's), 1 pound 

Flavoring. 

Betsey put the white of the egg in the glass 
measuring cup, noticed carefully just how much 
it measured and then added the same amount 
of water, next she flavored it with a few drops 
of vanilla or almond or peppermint or strong 
coffee or fruit syrup of any kind, and mixed 
well. 

The confectioner's sugar she thoroughly 
sifted through a hair wire strainer, then added 



FOR A LITTLE GIRL 93 

a little of the liquid mixture at a time until the 
cream was sufficiently flexible to be molded with 
the fingers. This was then put in a covered 
bowl and set a^vay in a cool place for twenty- 
four hours to harden. 

When this was ready to' use Betsey made — 

Almond Creams 

Foundation cream. 
Blanched almonds. 

First Betsey shelled the almonds, then 
blanched them by covering with boiling water 
for about a minute (this made it very easy to 
slip off the brown skins), next she split them in 
two. 

Taking some of the cream, she molded it into 
balls, pressed flat and put half an almond on 
each side. 

Pecan Creams 

Foundation cream. 
Pecans (in halves). 

Betsey's mother bought the pecans already 
shelled, as it was almost impossible to shell them 
without breaking them. 



94 A LITTLE CANDY BOOK 

Taking some of the cream, she molded it into 
balls, pressed flat and put half a pecan on each 
side. 

Walnut Creams 

Foundation cream. 
Half walnuts. 

The cream she molded into small balls, pressed 
flat and put half a walnut on each side of the 
cream. 

Another time Betsey tried — 



Cherry Creams 

Foundation cream. 

Candied cherries and angelica. 

Betsey cut the cherries lengthwise in two, 
shaped the cream into small balls and pressed 
half a cherry on each side. 

The angelica she cut into strips to' form 
stalks, then stuck a cherry on each. Sometimes 
she simply put the cherry inside the cream balls. 

The pretty combination that follows was 
called — 



FOR A LITTLE GIRL 95 

Neapolitan Cream Squares 

Foundation cream. 

Vanilla flavoring and color pastes. 

Betsey's mother had a large marble slab which 
she used for rolling out pastry, and this slab 
Betsey sprinkled with confectioner's sugar that 
had been thoroughly sifted. To the cream she 
added a few drops of vanilla and kneaded it in 
thoroughly. This she divided into five portions, 
leaving one white and coloring the others pink, 
green, yellow and chocolate. (Mother always 
bought the best flavorings and the same con- 
cern which made these also had color pastes 
which were pure and harmless and made accord- 
ing to government regulations, so mother 
bought some for Betsey with directions for 
using.) Betsey rolled out each portion alike, 
placed one on top of another, pressed the roll- 
ing-pin lightly over them and cut in half-inch 
squares with a sharp knife, then placed on 
waxed paper to dry. 

Chocolate Cream Peppermints 

White of 1 egg 

Water, 1 tablespoon 



96 A LITTLE CANDY BOOK 

Oil of peppermint, 4 drops 

Sugar (confectioner's). 

Chocolate, 3 squares 

Betsey mixed the egg white, water and oil of 
peppermint drops in a bowl and added as much 
sifted confectioner's sugar as it would absorb. 

The board she sprinkled well with the sugar, 
then rolled out the mixture to one fourth inch 
in thickness, and cut out with a small round 
cutter. 

While she was busy with this the chocolate 
had melted; this she had placed in a good- 
sized breakfast cup, and the cup in a small 
shallow pan of hot water on the back of the 
stove. 

Now Betsey took two silver forks and dipped 
each round of cream in the chocolate, carefully 
draining each one before placing on waxed 
paper. Sometimes she needed to melt a little 
more chocolate, as the eggs varied in size and 
so made more or less accordingly. 

One of Betsey's schoolmates gave her a recipe 
for lemon and orange creams that her mother 
often made, so Betsey tried these. 



FOR A LITTLE GIRL 97 

Lemon Creams 

Lemon, One 

Tartaric acid, A pinch 

Sugar (confectioner's). 

First Betsey grated the rind of the lemon 
into a bowl, then added the lemon juice 
(strained), the pinch of tartaric acid and suffi- 
cient sifted confectioner's sugar to mold into 
small balls which she flattened into cakes. These 
she covered with waxed paper and put in a cool 
place and they were ready the next day to eat. 



Orange Creams 

Orange, One 

Tartaric acid, A pinch 

Sugar (confectioner's). 

As for " Lemon Creams," Betsey grated the 
rind of the orange into a bowl, added the strained 
orange juice, a pinch of tartaric acid and suffi.- 
cient sifted confectioner's sugar to mold into 
small balls, which she flattened into cakes. 
Sometimes Betsey put a half cup of walnut 
meats or pecan meats through the meat chopper 
and molded them into the cream. 

Then she covered with waxed paper, put in a 



98 A LITTLE CANDY BOOK 

cool place and they were ready the next day to 
eat. 

She also added the nuts to the " Lemon 
Creams " when she wanted a change. 



FOR A LITTLE GIRL 99 



CHAPTER VI 
STUFFED DAINTIES 

One day Betsey's mother bought her a pound 
of nice fresh marshmallows to make 

Stuffed Marshmallow Dainties 

Fresh marshmallows, 1 pound 

Preserved ginger, or 

Candied cherries, or 

Candied pineapple, or 

Pieces of figs, or 

Pieces of raisins, or 

Pieces of dates, or 

Walnut meats, or 

Pecan meats, or 

Blanched almonds, or 

Butternut meats, or 

Brazil nuts, or 

Pieces of uncooked or 

Cooked foundation cream. 



100 A LITTLE CANDY BOOK 

Betsey found these were very easy to prepare 
and most delicious. 

All she had to do was to cut the marshmallows 
in two, with the scissors, horizontally, — they 
look better this way when stuffed (Betsey 
learned in school about horizontal lines, so that 
she knew just what mother meant), — then 
place a piece of ginger or a candied cherry or a 
piece of candied pineapple or a piece of fig or 
raisin or date or part of a walnut, pecan, 
almond, butternut or brazil nut, or small flat 
balls of the uncooked or cooked foundation 
cream on the bottom portion of the marsh- 
mallow and then press the top piece over it. 

Fruit Paste 

Dates (stoned), 1 pound 

Raisins (seeded), 1 pound 

Figs, 1 pound 

Candied cherries, 1 pound 

Nut meats, 2 cups 

All these Betsey put through the meat 
chopper twice, next she put the mixture on the 
board and kneaded it well with sifted confec- 
tioner's sugar until she could roll it out to one 



FOR A LITTLE GIRL 101 

half inch in thickness, then she cut in pieces and 
dipped them in granulated sugar. 

Mother also showed Betsey how to stuff 
raisins and dates, and Betsey found mother's 
little sharp-pointed kitchen knife to be just the 
thing for this kind of work. 



Stuffed Raisins with Walnuts 

Large fancy table raisins. 
Walnut meats. 
Powdered sugar. 

Betsey slit the raisins down one side care- 
fully, removed the seeds and pressed in a piece 
of walnut cut just the right size, then pressed 
the slit together and rolled in powdered sugar. 



Stuffed Raisins with Pecans 

Large fancy table raisins. 
Pecan meats. 
Powdered sugar. 

Slitting the raisins carefully on one side with 
a sharp-pointed knife, Betsey removed the seeds, 



102 A LITTLE CANDY BOOK 

pressed in a piece of pecan meat, squeezed the 
opening together, then rolled in powdered sugar. 

Stuffed Raisins with Almonds 

Large fancy table raisins. 
Blanched almonds. 
Powdered sugar. 

After Betsey had prepared the raisins by 
slitting one side carefully and removing the 
seeds, she blanched the almonds she had shelled 
by covering with boiling water. Letting them 
stand about a minute, then draining off the 
water, she removed the brown skins easily. 

The raisins were not always large enough to 
hold a whole almond so she cut the nut to fit it, 
then pressed the opening together and rolled 
in powdered sugar. 

Stuffed Raisins with Peanuts 

Large fancy table raisins. 
Peanuts (shelled). 
Powdered sugar. 

Betsey made a slit in each raisin, carefully, 
with a sharp knife, removed the seeds and 
pressed in a peanut. 



FOR A LITTLE GIRL 103 

After pressing the opening together she 
rolled the raisin in powdered sugar. 

Stuffed Raisins with Foundation Cream 

Large fancy table raisins. 
Foundation cream. 
Powdered sugar. 

Betsey had the foundation cream all made 
(see page 92). She prepared the raisins as 
usual (slitting carefully on one side and remov- 
ing the seeds), then made the cream into small 
balls and pressed into the opening, which she 
closed. Next she rolled each raisin in powdered 
sugar. 

Stuffed Dates with Walnuts 

Best fancy dates. 
Walnut meats. 
Powdered sugar. 

Betsey found that these did not take nearly 
as long to prepare as the raisins. 

With a sharp knife she cut one side of the 
date, removed the long stone, filled it with a 
piece of walnut the right size, then pressed and 
rolled in powdered sugar. 



104 A LITTLE CANDY BOOK 
Stuffed Dates with Pecans 

Best fancy dates. 
Pecan meats. 
Powdered sugar. 

Making an opening into each date with a 
sharp knife, Betsey removed the stone and filled 
with a piece of pecan meat to fit, and rolled in 
powdered sugar. 

Stuffed Dates with Almonds 

Best fancy dates. 
Blanched almonds. 
Powdered sugar. 

It was a quick job for Betsey to prepare the 
dates by cutting an opening and removing the 
long stone, but the almonds took longer. These 
she shelled, covered with boiling water a minute, 
drained them and removed the brown skins. 

In each date she pressed an almond, then 
rolled in powdered sugar. 

Stuffed Dates with Peanuts 

Best fancy dates. 
Peanuts (shelled). 
Powdered sugar. 



FOR A LITTLE GIRL 105 

After Betsey shelled the peanuts she removed 
the long stone from each date by cutting an 
opening with a sharp knife, then she filled each 
one with a peanut and rolled it in powdered 
sugar. 

Stuffed Dates with Foundation Cream 

Best fancy dates. 
Foundation cream. 
Powdered sugar. 

Taking the foundation cream from the re- 
frigerator, where she had kept it since making 
the day before (see page 92 for recipe), Betsey 
made it into small balls. These she pressed into 
the openings of the dates which she had cut and 
from which the large stones had been removed, 
then she rolled them in powdered sugar. 

Stuffed Figs with Walnuts 

Small fancy figs. 
Walnut meats. 
Powdered sugar. 

This was the only kind of stuffed figs that 
Betsey and mother Hked. 

The figs were prepared by removing the stem 
and cutting carefully down the side, then they 



106 A LITTLE CANDY BOOK 

were pulled apart and a whole walnut inserted. 
Next they were pressed together and lightly 
dusted with powdered sugar. 

Betsey called these her " convenient sweets " 
because, as mother said, you could make the 
stuffed fruits at any time: winter, summer, 
spring or fall. 

Betsey's grandmother was keenly interested 
in everything her little granddaughter under- 
took, and this was especially true of the candy- 
making. Grandmother admitted that she had 
a " sweet tooth," and Betsey often surprised 
her with delicious dainties. 

Betsey learned that grandmother was par- 
ticularly fond of " Stuffed Fruits," and a few 
days before her birthday Betsey prepared some 
of each kind, arranged them attractively in a 
large box, and on the morning of the eventful 
day gave them to' a delighted grandmother. 

Grandmother was very much pleased with the 
pretty box and its " sweet contents." She called 
Betsey's gift, " the sweet surprise," because, 
as she said, " I never know just what each 
dainty contains until I begin to eat it, and, 
therefore, I am always being surprised." 



FOR A LITTLE GIRL 107 

CHAPTER VII 
CREAM CANDIES — COOKED 

Betsey wanted to learn how to make the 
cooked foundation cream, or fondant as it was 
called, and mother gladly taught her. 

Fondant — Plain 

Sugar (granulated), 3 cups 

Cream of tartar, 14 teaspoon 

Water (hot), 3^ cup 

Vanilla, 1/2 teaspoon 

The sugar, cream of tartar and water Betsey 
stirred thoroughly in the saucepan and let it 
slowly come to the boiling point, then she 
stopped stirring. After the syrup had been 
boiling a few minutes the sugar began to stick 
to the sides of the saucepan, but Betsey's 
mother took a piece of soft muslin, dipped it in 
cold water and showed Betsey just how to wash 
it carefully off so that not one grain, even, 
should fall into the syrup. 



108 A LITTLE CANDY BOOK 

Then when Betsey tried the syrup by drop- 
ping a little in cold water she was very, very 
careful not to stir it. When it formed a soft 
ball it was ready to be taken off, and then 
mother told Betsey to add the vanilla and pour 
the syrup slowly on a large platter. 

As soon as it was cool enough to handle 
Betsey began to knead it and work the cream 
until it was beautifully smooth, then she 
wrapped it in waxed paper, put in a covered 
bowl, in a cool place, for twenty-four hours. 

It was then ready to make into candies just 
as she did with the uncooked foundation cream 
on page 92. 

Chocolate Fondant 

Sugar (granulated), 3 cups 

Cream of tartar, ^4 teaspoon 

Water (hot), % cup 

Chocolate, 2 squares 

Flavoring (vanilla), % teaspoon 

Putting the sugar, cream of tartar, water 
and chocolate into the saucepan, Betsey stirred 
them well together, then let slowly come to the 
boiling point. 

After this she stopped stirring. 



FOR A LITTLE GIRL 109 

When the syrup had been boiling a minute 
or two and sugar began to stick to the sides of 
the saucepan, Betsey took a piece of soft mushn, 
dipped it in cold water and very carefully 
wiped off every grain, as mother had taught 
her. 

Even when Betsey tried the syrup in cold 
water she took particular pains not to stir it; 
when it reached the soft ball stage she removed 
the saucepan from the fire, added the vanilla and 
poured slowly on to a large platter. 

This she let cool, sufficiently to handle, then 
kneaded and worked the cream until it was very 
smooth. 

Next she wrapped it in waxed paper, put in 
a covered bowl in a cool place for twenty-four 
hours, when it was ready to use for making 
candies. 

Coffee Fondant 

Sugar (granulated), 3 cups 

Cream of tartar, % teaspoon 

Strong coffee (hot and strained), % cup 

Betsey strained the coffee through a double 
thickness of cheesecloth, added the sugar and 
cream of tartar and let them slowly come to the 



110 A LITTLE CANDY BOOK 

boiling point; when the syrup had been boiling 
a few minutes the sugar began to stick to the 
sides of the saucepan. As this had to be re- 
moved very carefully so that not even a grain 
should fall back into the syrup Betsey took a 
soft piece of muslin, dipped it in cold water and 
with great care removed every bit. 

Even when she tried the syrup to see if it 
had reached the soft ball stage Betsey was very 
particular not to stir it. 

When the candy was cooked Betsey poured 
it slowly into a large smooth platter, waited 
until it was cool enough to handle, then kneaded 
the cream until it was very smooth. Wrapping 
the fondant in waxed paper, Betsey put it in a 
covered bowl in a cool place for twenty-four 
hours. It was then ready to make into candies. 

Maple Sugar Fondant 

Maple sugar (broken small), 2 cups 

Sugar (granulated), 1 cup 

Cream of tartar, ^4 teaspoon 

Water (hot), 1 cup 

The maple sugar, granulated sugar, cream 
of tartar and hot water were all stirred well 



FOR A LITTLE GIRL 111 

until they began to boil, then Betsey had to 
watch carefully, for sugar began to stick to the 
sides of the saucepan. This she had to remove, 
which she did by following mother's careful 
instructions. She was very particular not to 
let one grain fall into the syrup and when she 
tried the syrup to see if it would form a soft 
ball if a little were dropped in cold water she 
took care not to stir it. 

Then pouring slowly on to a large platter, 
Betsey let it cool until she could handle the 
cream, when she kneaded it till it was very 
smooth. 

The fondant was wrapped in waxed paper, 
put in a covered bowl in a cool place for twenty- 
four hours and then made into candies. 

Com Syrup Fondant 

Sugar (granulated), 1 1/^ cups 

Com syrup, 1^ cup 

Cream of tartar, 1/4 teaspoon 

Water (hot), i^ cup 

Betsey put all the ingredients in the sauce- 
pan and let them come to the boiling point, stir- 
ring all the while, then she stopped stirring. 



112 A LITTLE CANDY BOOK 

After the syrup had boiled a few minutes, 
Betsey noticed that the sugar began to stick 
to the sides of the saucepan. So' taking a piece 
of soft mushn she dipped it in cold water and 
wiped all this sugar away so carefully that not 
a grain fell in the syrup. 

When Betsey tried a little of the candy in 
cold water she was again careful not to stir 
the syrup, and as soon as it reached the soft 
ball stage she removed the saucepan from the 
fire and poured the candy slowly into a large 
platter. 

Then when it was cool enough to handle 
Betsey kneaded till it was very smooth and 
creamy, wrapped in waxed paper, and put in a 
covered bowl in a cool place for twenty-four 
hours. 

Betsey found that the cooked fondant would 
keep a long while and she liked to- have some on 
hand so that she could make a dish of dainty 
candies at any time. 

The following are some of the candies made 
with the different flavored fondants. 

Plain Fondant Almond Creams 
Plain Fondant Pecan Creams 



FOR A LITTLE GIRL 113 

Plain Fondant Walnut Creams 
Plain Fondant Cherry Creams 

In each case Betsey made the small balls of 
the plain fondant, then pressed half an almond 
on each side, or half a pecan, or half a walnut 
or half of a candied cherry. 

Sometimes she put the nut or cherry inside 
and wrapped the fondant around it. 

With the chocolate fondant she followed the 
same idea, making 

Chocolate Fondant Almond Creams 

Chocolate Fondant Pecan Creams 

Chocolate Fondant Walnut Creams 

Chocolate Fondant Cherry Creams 

- With the coifee fondant she made 

Coffee Fondant Almond Creams 
Coffee Fondant Pecan Creams 

Coffee Fondant Walnut Creams 
Coffee Fondant Cherry Creams 



114 A LITTLE CANDY BOOK 

With the maple sugar fondant she made 

Maple Sugar Fondant Almond Creams 
Maple Sugar Fondant Pecan Creams 

Maple Sugar Fondant Walnut Creams 
Maple Sugar Fondant Cherry Creams 

It was with the plain fondant that Betsey 
could make the greatest variety of candies. 
Every combination that she had made with the 
uncooked foundation cream (see pages 92 — 94<) 
Betsey made with the plain fondant. 

Wher? she had made Neapolitan Cream 
Squares (see page 95) Betsey's mother had 
bought some of the color pastes which came 
from an old established firm, were quite pure 
and harmless, and made according to govern- 
ment regulations. 

So Betsey had these to use, and again she 
used the pretty harmless colorings as told on 
page 95. 

These color pastes last for a very long time, 
since very small quantities are used, just a drop 
or two being sufficient. 

Before Betsey finished her lessons in candy 



FOR A LITTLE GIRL 115 

making, especially when she made the fondants, 
mother's stock of flavorings had very much 
increased, for Betsey used vanilla, orange, 
lemon, almond, oil of peppermint, wintergreen, 
violet, rose and peach. 

In fact Betsey became such a little expert in 
her candy making that Betsey's father said it 
seemed a foolish waste of money for him to buy 
the usual box of Saturday candy when he much 
preferred his own little daughter's concoctions. 

Mother thought this too good an oppor- 
tunity to let pass and suggested that he give 
the amount he usually spent each week to 
Betsey, and leave his order with her. 

Father was glad to agree and Betsey was de- 
lighted and proud to think he thought her 
capable enough. 

This enabled Betsey to form a general supply 
fund with which to purchase extras in the way 
of different kinds of nuts, candied cherries, 
dates, figs, raisins, etc. 

Cinnamon Cream Balls 

Plain fondant. 
Ground cinnamon. 



116 A LITTLE CANDY BOOK 

Betsey made the fondant into small balls, 
then rolled them lightly in the cinnamon. She 
was careful not to have very much as it made 
the cinnamon taste too strong. 

Sometimes she would put a candied cherry 
inside the cream ball, or a piece of a walnut, or 
pecan or almond. 



Cocoa Cream Balls 

Plain fondant. 
Cocoa. 

These Betsey made like the Cinnamon Cream 
Balls by forming the fondant into small balls 
and rolhng in cocoa or first putting a piece of 
any kind of nut or candied cherry inside the 
cream. 

Cream Mints 

Plain fondant. 
Color pastes. 

The plain fondant she divided into as many 
portions as she desired colors or flavors. 

After coloring and flavoring to her liking 
she rolled them out on mother's marble slab 



FOR A LITTLE GIRL 117 

until they were about a quarter of an inch thick 
— of course she first sprinkled the slab with 
sifted powdered sugar — then with a little 
round cutter Betsey would cut out the mints 
and place on waxed paper to dry. 

Sometimes she would use the different nuts, 
candied cherries, etc., with these by placing a 
piece on the top of each round. 

Cream Chocolate Mints 

Chocolate fondant, page 108. 

Cream Coffee Mints 

Coffee fondant, page 109. 

Cream Maple Sugar Mints 

Maple sugar fondant, page 110. 

Cream Corn Syrup Mints 

Corn syrup fondant, page 111. 

Betsey made all of the different kinds of fon- 
dants into mints by simply rolling a portion of 
each to one fourth inch in thickness, then cutting 
them out with her little round cutter. 



118 A LITTLE CANDY BOOK 

When she wanted them to be extra nice she 
added the candied cherries or any kind of nut 
by placing a piece on top. 



Betsey enjoyed celebrating any and every 
occasion. The days devoted to St. Valentine 
and St. Patrick were hailed with delight. For 
these gala days Betsey found the " Cream 
Mints " to be the very best candies to make. 

A tiny heart-shaped cutter, and another 
cutter in the shape of a shamrock, mother 
found one day wliile shopping and these she 
brought home to Betsey. 

You may be sure that Betsey " bobbed " 
more than ever when mother gave them to her. 

On St. Valentine's Day Betsey remembered 
each member of the family, also each of her little 
friends, with a " sweetheart " for a Valentine. 
These she made from the " Cream Mints " of 
different colors and cut with the heart-shaped 
cutter. 

The little cutter in the shape of the sham- 
rock Betsey used on St. Patrick's liay to cut 
the " Cream Mints," which she colored a pretty 
green. 



FOR A LITTLE GIRL 119 

Bon Bons 

Fondant of any kind. 

Color pastes. 

Flavorings. 

Nuts, candied cherries, etc., etc. 

Here was another way in which Betsey used 
the fondants. 

One portion of plain fondant she put on one 
side while the remainder was divided into as 
many different portions as she desired differ- 
ent colors or flavors. When these were shaped 
into balls, some plain and some with pieces of 
nuts or candied cherries inside, she placed them 
on waxed paper while she put the other portions 
of fondant in the small double boiler over hot 
water to melt. 

Betsey did not let the fondant get hot, but 
jwst warm, then taking the candies she had pre- 
pared she dipped each one carefully into the 
melted fondant (using two silver forks) and 
re-placed on the waxed paper to dry. 

In the same manner Betsey used the " Choco- 
late Fondant," the "Coffee Fondant," the 
" Maple Sugar Fondant " and the " Corn 
Syrup Fondant." 



120 A LITTLE CANDY BOOK 

Chocolate Creams 

Fondant of any kind. 

Color pastes. 

Flavorings. 

Nuts, candied cherries, etc., etc. 

Chocolate. 

Sometimes Betsey liked the chocolate in which 
she dipped her creams left unsweetened, then 
again she would add a little of the plain fon- 
dant to the melted chocolate to take away the 
bitter taste. Betsey melted the chocolate by 
placing it in the double boiler over hot water. 
The number of squares she melted depended upon 
the number of creams she intended dipping. 
Usually she started by melting two squares. 

The creams she prepared exactly as she did 
for " Bon Bons," coloring and flavoring as her 
fancy dictated, shaping into balls with or with- 
out the addition of nuts and candied fruits. 

With two silver forks Betsey found she could 
handle the creams nicely, drain off all the extra 
chocolate and place on waxed paper to dry. 

Chocolate Cream Mints 

Fondant of any kind. 



FOR A LITTLE GIRL 121 

Color pastes. 

Flavorings. 

Nuts, candied cherries, etc., etc. 

Chocolate. 

These Betsey made like the plain cream mints 
and other cream mints. 

She rolled out the fondant so that it was 
about a quarter of an inch in thickness, cut 
with the little round cutter, then dipped each 
round in the melted chocolate, with two silver 
forks, drained off as much chocolate as possible, 
then placed on waxed paper to dry. 

One of the neighbors, hearing of Betsey's 
candy making lessons, sent over a recipe for 
" Cocoanut Cakes," and while they were not 
exactly candy, Betsey tried them and found 
them to be delicious. 

Cocoanut Gakes 

Cocoanut (grated), % pound 

Sugar (granulated), % cup 

Whites of 2 large or 3 small eggs 

Flavoring (vanilla), % teaspoon 

Betsey beat the egg whites until very stiff, 
added the sugar and vanilla, then stirred in the 
cocoanut gradually. 



122 A LITTLE CANDY BOOK 

Mother had a large tin sheet upon which 
Betsey placed waxed paper. Taking a teaspoon 
she dropped a spoonful of the mixture at a 
time, shaping each cake with the spoon to a 
point at the top, then baked in a moderate oven 
until they were a golden brown. This made 
about three dozen tiny cocoanut cakes. 

It happened to be along the latter part of 
March when Betsey was making the " Cocoanut 
Cakes " and her " dearest friend " Dorothy was 
helping too. 

Just s Betsey was taking the large tin sheet 
full from the oven, the door-bell rang. 

Mother had a caller, and as she came in, she 
exclaimed, " My, what is it that smells so 
good! '* 

Mother, with a twinkle in her eye, escorted 
her caller to the kitchen, where Betsey and 
Dorothy, all flushed and excited, were in the 
act of piling the cocoanut cakes on a pretty 
dish covered with a piece of waxed paper. 

Mother's caller could hardly believe it was 
possible for little girls of such tender years to 
be capable of making the delicious confections. 

When she was told of the many kinds that 
they really and truly could make, she remarked, 



FOR A LITTLE GIRL 123 

" Well, I certainly have come to just the right 
place." 

Then mother's caller explained that she be- 
longed to a patriotic society that was planning 
to have a sale in a few weeks. If Betsey and 
Dorothy would make her some candy she would 
be very grateful. 

The little girls were only too delighted and 
mother promised to furnish the materials if 
they would do the work. 

To this they readily agreed and many happy, 
busy spare moments they spent in preparing for 
(to them) the great occasion. 

It would take too long to tell you about the 
different candies they made, but every bit was 
sold, and when, one morning, they received a 
written " vote of thanks " from the patriotic 
society, Betsey and Dorothy felt fully repaid 
for all their eiforts. 



124 A LITTLE CANDY BOOK 



CHAPTER VIII 
SALTED NUTS 

One day Betsey said, " Mother, I should Hke 
to know how to prepare salted peanuts and 
salted almonds," and, as usual, mother was glad 
to comply with her request and teach her. 

Salted Peanuts 

Peanuts (shelled), 1 cup 

Butter, or 
Olive oil. 
Salt. 

Betsey bought the peanuts that were not 
cooked. These she shelled, then covered with 
boiling water for a minute or two. Draining off 
the water, she removed the little brown skins 
easily. 

Using a shallow cake tin, Betsey poured in a 
little olive oil (for those who do not like olive 
oil, a small piece of butter may be used), added 



FOR A LITTLE GIRL 125 

the peanuts, put in a hot oven and cooked to a 
light golden brown. 

When done she emptied the peanuts on to a 
piece of brown paper (this soaked up the extra 
oil or butter) and sprinkled lightly with salt. 

Salted Almonds 

Almonds (shelled), 1 cup 

Butter, or 
Olive oil. 
Salt. 

These Betsey blanched as she did the peanuts 
by pouring boiling water over the almonds for at 
least a minute. 

Draining off the water, she was able to remove 
the brown skins very easily. 

The almonds were then placed in a shallow 
pan in which a little olive oil or butter had been 
melted, then baked in a hot oven to a light 
golden brown. 

Betsey needed to watch these constantly and 
shake the tin occasionally that the almonds 
might be evenly browned. 

The next step was to pour them on brown 
paper and sprinkle lightly with salt. 



126 A LITTLE CANDY BOOK 

The brown paper soaked up all the extra oil 
or butter and made them much nicer. 

Next Betsey tried 

Glace Nuts and Fruits 

Sugar (granulated), 1 cup 

Com syrup, 1 cup 

Water, ^ cup 

Walnut meats. 

Pecan meats. 

Butternut meats. 

Brazil nuts. 

Filberts. 

Almonds. 

Peanuts. 

White grapes. 

Raisins. 

Pieces of orange. 

Pieces of grapefruit. 

Prunes. 

The sugar, corn syrup and water Betsey 
boiled until the syrup became brittle the minute 
she dropped a little in cold water. Lifting the 
saucepan from the fire, she placed it in a larger 



FOR A LITTLE GIRL 127 

pan of cold water to stop the boiling immedi- 
ately, then she placed it in another pan of hot 
water and dipped the nuts and fruits one at a 
time. 

Betsey used a long hat pin to pick them out 
with, then placed on buttered plates or waxed 
paper. 

These were always made in cold weather and 
eaten while crisp. If they were kept any length 
of time they became sticky. This, however, 
never happened in Betsey's home, for they went 
too quickly. 

It took Betsey a long time, months In fact, to 
learn all these different ways of making candy, 
but she was so earnest in her work that the re- 
sults were better than many " grown ups " 
obtained. 

Mother felt fully repaid for the time and 
care it had required to teach Betsey and father 
was a much " puffed up " man. 

He never failed to tell any guests that might 
be present when a dish of the home made con- 
fections were being passed that " Betsey made 
these " and his pride and pleasure were doubly 
increased when they invariably exclaimed, " Im- 



128 A LITTLE CANDY BOOK 

possible! Surely a little girl so young as 
Betsey could never have made them." 

Naturally, Betsey felt glad to have these 
nice things said about her candies, and mother 
felt still more glad that in spite of all praise 
Betsey was not spoiled. 



FOR A LITTLE GIRL 129 



CHAPTER IX 
BETSEY'S PARTY 

When Betsey learned to make Cherry 
Creams (on page 94) she said, " Mother, do you 
suppose I could have a Washington's Birthday 
Party? I could make such pretty things with 
these cherries." And mother was so pleased 
with her little pupil that of course she said 
" Yes." 

So Betsey invited five of her little friends: 
Dorothy, her very special friend, and Christina, 
Isabella, Amy and Adelaide, making six in all, 
counting herself. 

It was to be very simple; mother made the 
cake and ice cream and peanut butter sand- 
wiches, while Betsey made the candies. 

For some days before, Betsey was very busy 
making little paper hatchets for favors. On 
each of these she wrote one of her little friends' 
names. 

She made a number of Cherry Creams like 



130 A LITTLE CANDY BOOK 

those on page 94 with the angehca, and on the 
day of the party she tied three cherries to the 
handle of each hatchet with narrow red, white 
and blue ribbon. 

Mother made a delicious cake in the large 
angel cake tin and covered it with a thick white 
frosting ; before it hardened Betsey pressed half 
cherries here and there all over it. Then Betsey 
had secured a piece of a fir tree and placed it in 
the centre of the cake. On this she hung little 
bunches of cherries. 

It made a most attractive decoration for the 
centre of the table. 

Betsey also made " Brown Sugar Nougat " or 
" Pinoche " with nuts (see page 83) and 
" Chocolate Fudge with Marshmallow Cream " 
as on page 58 ; she also had a dish of the Cherry 
Creams on the table. 

The six little girls had a very happy time, but 
they did wish they could learn how to make 
candies, too, so Betsey's mother wrote this little 
book in order that other little girls might learn 
the easiest and best ways of making candies. 

THE END. 



APPENDIX 



Recipes endorsed by the 
UNITED STATES FOOD ADMINISTRATION 

Chocolate Dainties 

Put through the meat chopper one-half cup 
each of dates, figs, and nut meats. Add one 
tablespoon orange juice, a little grated orange 
peel, and one square of melted unsweetened 
chocolate. Mold into balls and roll in chopped 
nuts or granulated sugar. This mixture may be 
packed in an oiled tin, put under a weight until 
firm, then cut in any shape desired. 

Old-Fashioned Molasses Candy No. i 

Boil down molasses until it reaches the hard 
crack stage. Pour on oiled plates and cool. 
Oil the hands and pull portions of the candy 
until it becomes light colored. 

131 



132 APPENDIX 

Old-Fashioned Molasses Candy No. 2 
Molasses, 2 cups (1 pint) 

Vinegar, 1 tablespoon 

Butter substitute, 2 tablespoons ( 1 ounce) 

Baking powder, 1^ level teaspoon 

Vanilla or Ginger extract, 1 teaspoon 

Put molasses, vinegar and butter into a sauce- 
pan. Bring to a boiling point, and boil, stirring 
all the time until the mixture is brittle when 
dropped into cold water. Stir in baking powder 
and extract and pour into a buttered tin. When 
nearly cold pull until glossy. Cut into small 
pieces and lay on a buttered plate or wrap in 
wax paper. Sufficient for one pound of 
candy. 

Popcorn Candy 
Syrup, 1 cup 

Vinegar, 1 tablespoon 

Popped corn, 2 or 3 quarts 

Boil together the syrup and vinegar until 
syrup hardens when dropped in cold water. 
Pour over freshly popped corn and mold into 
balls or fancy shapes for the Christmas tree. 
Little popcorn men will please the children. 
Mark in the features and outlines with melted 
chocolate. 



APPENDIX 133 

Either honey, maple syrup, molasses, white 
cane syrup or com syrup may be used. 

Crystallized Fruits 

Use your own preserves. Peach, pear, apple, 
quince or watermelon rind will do. Drain from 
the fruit all syrup possible. Cut any size de- 
sired, sprinkle with sugar, and dry in the warmer 
or a very slow oven. It may be necessary to 
sprinkle the fruit again with sugar during the 
drying. When dry enough not to be at all 
sticky, sprinkle with sugar and pack in layers 
with wax papers between. This fruit may be 
used for dipping in bitter chocolate for bitter- 
sweets. 

Fruit Paste 

Put through the meat chopper enough 
cherry, peach, or quince preserves to make a 
half -pint with the juice. Heat fruit and add 
two tablespoons of gelatine, previously softened 
in a very little cold water. Stir well, and con- 
tinue stirring until it begins to cool and thicken, 
then pour into oiled dish to make a layer one 
inch thick. Let dry slowly, sprinkle with sugar 
and place in box with wax paper between the 
layers. A mixture of dried apricots and dates 



134 APPENDIX 

may be used for this paste. Wash apricots and 
soak over night in enough water to cover. Pour 
off water, bring it to a boil, pour over apricots, 
and let stand until cool. Put apricots and dates 
through meat chopper and proceed with the 
proportions as given. 

Fruit Butter 

Chop together equal parts of stoned raisins, 
dates and figs and add (after weighing) nuts 
equal in weight to the whole. The nuts may be 
mixed according to convenience and taste, as 
one part of black and white walnuts, pecans, 
almonds, peanuts, hazel or Brazil nuts. In 
general nuts grown in the locality should be 
used. Mix thoroughly and pack in a mold for 
slicing, 

Bitter-Sweets 

An attractive variety of candies may be made 
by dipping sweet fruits in bitter chocolate. Use 
for this purpose dates, citron, candied orange 
peel or crystallized fruits. Melt unsweetened 
chocolate in a double boiler. Keep the chocolate 
just warm enough to prevent solidifying. With 
a silver fork drop pieces of fruit in chocolate. 



APPENDIX 135 

See that each piece is completely coated, then 
remove to wax paper to harden. 

Maple Sugar Candy 

Soft maple sugar, 1 pound 

Top milk, % cup 

Boiling water, % cup 

Nut meats cut in pieces, ^ cup 

Boil together until soft ball forms in water. 
Remove from fire, beat until creamy, add nut 
meats and pour into greased tin. Cool shghtly, 
mark into squares. 

Quick Nougatines 

Marshmallows, 1 cup 

Almond paste, % cup 

Nuts, % cup 

Candied cherries, ^4 cup 

Put marshmallows and almond paste in double 
boiler and stir until melted and well blended. 
Add nuts and cherries cut in small pieces and 
spread half an inch thick on a pan or slab 
sprinkled with confectioner's sugar. When firm, 
cut in bars 1 % inches long and % inch wide. 
If desired, dip in melted chocolate. 



136 APPENDIX 

Substitutes for Christmas Candies 

" What would Christmas be without Christ- 
mas candies ! " Can't you hear that wail go- 
ing up from children all over the land? And 
from many a grown-up, too. 

A Christmas shorn of all its sweets isn't 
necessary at all. But with a little forethought 
and some substitutes in the way of fruit and 
nut sweetmeats, we can do much to lessen the 
pull on sugar at just this time. 

A decrease in our annual Christmas candy 
consumption of, say, even one-tenth (and that 
isn't asking very much of the " home fighter "), 
when multiplied by 100,000,000 of us will pro- 
vide much energy-giving food to our army 
boys and our needy allies. 

And what more acceptable Christmas gift 
could we make to those " over there .^^ " Re- 
member this when you are planning for their 
Christmas and your own. It is splendid to 
make comfort kits and pack hampers of gifts 
for the soldier-boys, but saving the sugar used 
to make your Christmas candies and in your 
own home is not only making them a Christmas 
gift but is putting punch into the right arm 
of your country's defenders. And their right 



APPENDIX 137 

arm is of more importance just now than your 
sweet tooth. 

There are all sorts of substitutes such as 
stuffed dates, candied ginger, fruit pastes and 
salted nuts. Not only dates, but prunes, stuffed, 
are delicious. Wash them thoroughly, take out 
the seed and slip in a big, fat, sweet almond, and 
see how eagerly the children eat it. It is a 
food as well as a sweetmeat. Dried fruits Hke 
dates, figs, prunes and raisins have not only 
sugar but are highly nourishing. Raisins with 
nuts will delight any child and if given with 
moderation will not prove indigestible. 

A combination of dates, figs and EngHsh 
walnuts, run through a grinder, softened with 
lemon juice, and cut into cakes like caramels, 
makes both a wholesome and a toothsome sub- 
stitute for candy. 

Use more home salted nuts this Christmas 
than in previous years. Peanuts, pecans or 
almonds, if prepared in olive oil, will not go 
begging. 

To candy orange or grape-fruit peel means 
the use of some sugar, it is true, but less than 
for its equivalent in candy, and you are using 
up what would otherwise be thrown away. 



138 APPENDIX 

A wider use of maple sugar as a sweet this 
fall and winter will be a helpful conservation 
measure. Every one with even one maple tree 
in his yard should tap it and boil his own 
syrup. Every little bit helps. 

Any of these substitutes, if arranged in 
fancy box or dainty basket, will serve the same 
purpose as candy for gifts ; left on table or 
tabourette they will give the same festive Christ- 
mas air and fill the munching needs of a holiday 
gathering; and best of all, their use will insure 
more sugar and therefore more power to those, 
fighting our war. 



INDEX 











PAGE 


Betsey's Party . . . . . . .129 


CARAMELS 


Chocolate Nut Caramels 90 


Plain Chocolate Caramels 






. 89 


Plain Vanilla Caramels . 






. 88 


Rich Walnut Caramels . 






. 88 


Vanilla Corn Syrup Caramels 






. 87 


COOL WEATHER CANDIES 


Betsey's Orange Cream Candy .... 22 


Brown Sugar Candy (Pulled) 






. 31 


Butter Scotch 






16, 17, 18 


Butter Taffy . 








19 


Chocolate 








. 14 


Chocolate Taify 








. 27 


Cocoanut Drops 








. 36 


Corn Syrup . 








. 14 


Cream of Tartar Candy . 








. 26 


Lemon Butternut Candy 








. 32 


Lemon Cream Candy 








. 19 


Lemon Cream Taffy 








. 23 


Molasses Candy 








. 28 


Molasses Kisses 








. 30 


Orange Butternut Candy 








. 32 


Orange Cream Taffy 








. 25 


13S 











140 



INDEX 



Peanut Brittle . • 

Peanut Candy .... 

Peanut Molasses Candy (not Pulled) 

Peppermint Cream Candy 

Plain Peppermints 

Rules for Measuring and Weighing 

Sugar, brown .... 

Sugar, confectioner's 

Sugar, granulated .... 

Sugar, powdered .... 

Vanilla Butternut Candy 

Vanilla Cream Candy 

Vanilla Cream Taffy . . 

Vinegar Candy .... 



CREAM CANDIES— COOKED 

Bon Bons .... 

Chocolate Cream Mints . 

Chocolate Creams . 

Chocolate Fondant 

Chocolate Fondant Almond Creams 

Chocolate Fondant Cherry Creams 

Chocolate Fondant Pecan Creams 

Chocolate Fondant Walnut Creams 

Cinnamon Cream Balls . 

Cocoa Cream Balls 

Cocoanut Cakes 

Coffee Fondant 

Coffee Fondant Almond Creams 

Coffee Fondant Cherry Creams 

Coffee Fondant Pecan Creams 

Coffee Fondant Walnut Creams 

Corn Syrup Fondant 



INDEX 



141 









PAGE 


Cream Chocolate Mints . . . . . .117 


Cream Coffee Mints 






117 


Cream Corn Syrup Mints 






117 


Cream Maple Sugar Mints 






117 


Cream Mints ..... 






116 


Maple Sugar Fondant . 






110 


Maple Sugar Fondant Almond Creams 






114 


Maple Sugar Fondant Cherry Creams 






114 


Maple Sugar Fondant Pecan Creams 






114 


Maple Sugar Fondant Walnut Creams 






114 


Plain Fondant .... 






107 


Plain Fondant Almond Creams 






112 


Plain Fondant Cherry Creams 






113 


Plain Fondant Pecan Creams . 






. 112 


Plain Fondant Walnut Creams 






113 


CREAM CANDIES — UNCOOKED 


Almond Creams ....... 93 


Cherry Creams . . . . . . . 94 


Chocolate Cream Peppermints .... 95 


Foundation Cream ...... 93 


Lemon Creams . . . . . . .97 


Neapolitan Cream Squares 95 


Orange Creams ....... 97 


Pecan Creams ....... 93 


Walnut Creams .... 






. 94 



FUDGE 

Brown Sugar Nougat or Pinoche . 
Chocolate Almond Fudge 
Chocolate Brown Sugar Almond Fudge 
Chocolate Brown Sugar Date Fudge 
Chocolate Brown Sugar Fig Fudge 
Chocolate Brown Sugar Marshmallow Fudge 



54 
66 
68 
67 



142 



INDEX 



Chocolate Brown Sugar Peanut Fudge 

Chocolate Brown Sugar Pecan Fudge 

Chocolate Brown Sugar Raisin Fudge 

Chocolate Brown Sugar Walnut Fudge 

Chocolate Date Fudge . 

Chocolate Fig Fudge 

Chocolate Fudge . 

Chocolate Fudge with Brown Sugar 

Chocolate Fudge with Molasses 

Chocolate Marshmallow Fudge 

Chocolate Molasses Almond Fudge 

Chocolate Molasses Date Fudge 

Chocolate Molasses Fig Fudge 

Chocolate Molasses Peanut Fudge 

Chocolate Molasses Pecan Fudge 

Chocolate Molasses Raisin Fudge 

Chocolate Molasses Walnut Fudge 

Chocolate Peanut Fudge 

Chocolate Pecan Fudge . 

Chocolate Raisin Fudge . 

Chocolate Walnut Fudge 

Cocoa Almond Fudge . 

Cocoa Date Fudge . 

Cocoa Fig Fudge . 

Cocoa Marshmallow Fudge 

Cocoanut Fudge . 

Cocoa Peanut Fudge 

Cocoa Pecan Fudge 

Cocoa Raisin Fudge 

Cocoa Walnut Fudge . 

Coffee Almond Fudge . 

Coffee Date Fudge 

Coffee Fig Fudge . 

Coffee Marshmallow Fudge 



INDEX 143 

PAGE 

Coffee Peanut Fudge * 78 

Coffee Pecan Fudge . . , . . , .77 

Coffee Raisin Fudge 79 

Coffee Walnut Fudge 76 

Fudge with Cocoa . . . . . , .50 

Fudge with Coffee 51 

Glace Nuts and Fruits 126 

Sour Milk Fudge . 82 

Vassar Divinity Fudge 84 

POPCORN GOODIES 

Brown Sugar Popcorn Candy .... 39 

Chocolate Frosted Popcorn ..... 45 

Frosted Popcorn 43 

Hot Buttered Corn ...... 38 

How to Sugar Popcorn ...... 42 

Maple Sugar Popcorn Balls 41 

Pink Frosted Popcorn ...... 43 

Popcorn Balls . . . . . . .41 

Popcorn Candy ....... 40 

Red Frosted Popcorn 44 

SALTED NUTS 
Salted Almonds ....... 125 

Salted Peanuts 124 



STUFFED DAINTIES 

Fruit Paste 

Stuffed Dates with Almonds . 
Stuffed Dates with Foundation Cream 
Stuffed Dates with Peanuts . 
Stuffed Dates with Pecans 
Stuffed Dates with Walnuts . 
Stuffed Figs with Walnuts . 



100 
104 
105 
104 
104 
103 
105 



144 



INDEX 



Stuffed Marshmallow Dainties 
Stuffed Raisins with Almonds 
Stuffed Raisins with Foundation Cream 
Stuffed Raisins with Peanuts 
Stuffed Raisins with Pecans . 
Stuffed Raisins with Walnuts 



PAGE 

99 
103 
103 
103 
101 
101 



UNITED STATES FOOD ADMINISTRATION 
RECIPES 

Bitter-Sweets 134 

Chocolate Dainties ...... 131 

Christmas Substitutes 136 

Crystallized Fruits 133 

Fruit Butter 134 

Fruit Paste ,133 

Maple Sugar Candy ...... 135 

Old-Fashioned Molasses Candy .... 131 

Popcorn Candy ....... 132 

Quick Nougatines ....... 135 



UBRARY OF CONGRESS 




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